Savory Blue Cheesecakes With Waldorf Salad
MAKES 12 SERVINGS; PREP: 20 MIN., BAKE: 7 MIN.
½ cup chopped walnuts
1 Large Gala apple, diced
1 large Granny Smith apple, diced
2 Tbsp. fresh Lemon juice
2 celery ribs, finely chopped
½ cup golden raisins
1 (11.5-oz.) bottle refrigerated blue cheese vinaigrette, divided
2 (5-oz.) packages spring mix, thoroughly washed
Savory Blue Cheesecakes
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant.
2. Toss diced apples with lemon juice in a medium bowl; add walnuts, celery, raisins, and ½ cup vinaigrette, stirring to coat.
3. Divide greens among 12 salad plates; place 1 Savory Blue Cheesecake over greens on each plate. Spoon about ½ cup apple mixture over each cheesecake. Serve with remaining vinaigrette.
Note: For testing purposes only, we used Marie's Blue Cheese Vinaigrette.
Savory Blue Cheesecakes
MAKES 12 SERVINGS; PREP: 10 MIN., BAKE: 40 MIN., COOL: 30 MIN., CHILL: 4 HR., FREEZE: 30 MIN.
12 paper baking cups
Vegetable cooking spray
2 (8-oz.) packages cream cheese, softened
½ cup sour cream
¼ (4-oz.) package crumbled blue cheese
1 Tbsp. all-purpose flour
½ tsp. dried parsley flakes
½ tsp. dried marjoram
¼ tsp. granulated garlic
2 large eggs
1. Preheat oven to 325°. Place 12 paper baking cups in a muffin pan, and coat with cooking spray.
2. Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture into prepared baking cups, filling completely full.
3. Bake at 325° for 40 minutes or until set. Let cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool completely (about 15 minutes). Cover and chill 4 hours. Freeze 15 to 30 minutes or until cheesecakes can be easily removed from baking cups. Remove and discard baking cups. -TRACIE NEWLIN, TUCKER, GEORGIA
Grilled Pork Tenderloin Salad With Roasted Sweet Potattoes
MAKES 6 SERVINGS; PREP: 30 MIN., BAKE: 25 MIN., GRILL: 24 MIN., STAND: 10 MIN.
3 small sweet potatoes (about ½ lb.)
2 tsp. olive oil
½ tsp. ground allspice
¼ tsp. ground red pepper
1½ tsp. salt, divided
1 (2-lb.) package pork tenderloin
½ tsp. freshly ground black pepper
8 cups gourmet mixed salad greens
1 (4-oz.) package crumbled feta cheese
½ small red onion, halved and sliced
¾ cup sweetened dried cranberries
½ cup sliced honey-roasted almonds
Raspberry Salad Dressing
1. Preheat oven to 450°. Peel sweet potatoes, and cut into ½-inch-thick wedges; toss with oil, allspice, red pepper, and ½ tsp. salt. Arrange potato wedges in a single layer on a lightly greased jelly-roll pan.
2. Bake at 450° on an oven rack one-third up from bottom of oven 10 minutes; turn potatoes, and bake 10 to 15 minutes or until crisp-tender. Remove from oven, and let cool.
3. Preheat grill to 350° to 400° (medium-high). Sprinkle pork with ½ tsp. black pepper and remaining 1 tsp. salt. Grill pork, covered with grill lid, 6 to 8 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove pork from grill, and let stand 10 minutes. Cut diagonally into ½-inch-thick slices.
4. Toss together greens and next 4 ingredients in a large bowl; transfer to a serving platter, and top with sliced pork and sweet potatoes. Serve with Raspberry Salad Dressing. -KATHY HUDSON, JONESTOWN, TEXAS
Note: For testing purposes only, we used Sunkist Almond Accents Honey Roasted Flavored Sliced Almonds.
Rasberry Salad Dressing:
MAKES ABOUT ¾ CUP; PREP: 5 MIN.
¼ cup white wine vinegar
2 Tbsp. raspberry preserves
1 Tbsp. honey
½ cup olive oil
1. Whisk together first 3 ingredients in a bowl until blended. Add olive oil in a slow, steady stream, whisking constantly until blended.
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