More food

This is for my friend Kelly who has requested more salad recipes; my favorite Cesar salad recipe. It has an olive oil based dressing with no anchovies. I love it and make this year round. Enjoy.

My World Famous Cesar Salad

10 cups torn romaine lettuce
2 cups croutons
1 cup shredded parmesan cheese
½ cup olive oil
2 tablespoons worscheire sauce
5-10 cloves of garlic minced
2-3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 coddled egg yolk (or you can substitute for 2 tablespoon egg substitute)

In a large bowl combine lettuce, crotons and cheese. In a smaller bowl add oil, worscercire sauce, garlic (amount depends on your taste), mustard and lemon juice. Whisk to combine; dressing will not come together completely until egg is added. Next coddle the egg by placing egg in boiling water for 1 minute. Remove from water, separate the yolk and discard the white. Add the yolk and whisk until the dressing thickens. Pour over salad, toss and serve. Note dressing cannot be made in advance.
Make it a meal: add grilled chicken, salmon or shrimp.

And for my friend Amie, who reveled she loves granola and cranberries, my favorite homemade mix.

Easy Cranberry Granola

4 cups rolled oats
1 ½ cups wheat germ
½ cup chopped walnuts
½ cup chopped almonds
1 cup dried cranberries
1/3 cup vegetable oil
1 ¼ cups honey, or to taste
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries. In a separate bowl, mix together the oil, honey, vanilla and cinnamon. Drizzle over the dry ingredients, and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet.
3. Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.