SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salad with Pastry Packages

Makes: 8 servings
Prep 30 mins Bake 400°F 10 mins
Salad with Pastry Packages
  • 1 1/2  cups  seedless red grapes, halved
  • 1/2  cup  crumbled Gorgonzola cheese or blue cheese
  • 1/2  cup  chopped walnuts
  • 6  sheets frozen phyllo dough (about 17x12-inch rectangles), thawed
  • 3  tablespoons  margarine or butter, melted
  • 1/3  cup  balsamic vinegar or cider vinegar
  • 1  clove  garlic, minced
  • 1/2  teaspoon  dried thyme, crushed
  • 1/4  cup  salad oil
  •  Salt
  • 4  cups  torn fresh spinach or mixed salad greens
  • 4  cups  torn red-tip leaf lettuce or radicchio
  •  Coarsely ground pink peppercorns
  •  small  clusters of seedless red grapes (optional)
  •  Fresh chives (optional)

1. Preheat oven to 400 degrees F. In a small bowl combine halved grapes, cheese, and walnuts. Set aside.

2. For pastry packages, unfold phyllo dough. Cover phyllo with plastic wrap to help keep it from drying out; remove sheets as needed. Brush 1 phyllo sheet with some of the melted margarine or butter. Top with another sheet of phyllo and brush with some of the melted margarine. Add 1 more sheet for a total of 3 sheets, brushing each sheet with margarine. Use remaining phyllo and melted margarine to make a second 3-layer stack of phyllo. Trim each stack into a 14-inch square; cut each large square into four 7-inch squares.

3. Place 1/4 cup of the grape-cheese mixture onto the center of one 7-inch square. Fold 2 opposite sides of phyllo over filling; fold remaining 2 sides of phyllo over, forming a square package. Press edges lightly to seal. Place, seam side down, on a lightly greased or parchment-lined baking sheet or 15x10x1-inch baking pan. Repeat with remaining phyllo squares and filling. Brush with any remaining melted margarine. Bake 10 minutes or until golden.

4. For dressing, in a food processor bowl or blender container combine vinegar, garlic, and thyme. With food processor or blender running, slowly add the 1/4 cup salad oil; process or blend until combined. Add salt to taste.

5. To serve, for each salad, place one pastry package in the center of a salad plate. Surround with spinach or salad greens and red-tip lettuce or radicchio. Drizzle the greens with 1 tablespoon of the dressing. Sprinkle with pepper. If desired, garnish with small clusters of grapes and fresh chives. Makes 8 side-dish salads.

Nutrition Facts (Salad with Pastry Packages)
  • Servings Per Recipe 8,
  • cal. (kcal) 338,
  • Fat, total (g) 26,
  • chol. (mg) 8,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • fiber (g) 4,
  • pro. (g) 7,
  • vit. A (RE) 278,
  • vit. C (mg) 13,
  • sodium (mg) 396,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe