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ruthie22

United States

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Reviewed Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette

May 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My friend made this as a starter for dinner and I absolutely loved it. She did make it from the Mesa cookbook which used honey and less dijon mustard and from what the other reviewers said, that's the way to go. I decided to make this for my lunch all week and I'll use the Mesa recipe as well."

Reviewed Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette

May 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

My friend made this as a starter for dinner and I absolutely loved it. She did make it from the Mesa cookbook which used honey and less dijon mustard and from what the other reviewers said, that's the way to go. I decided to make this for my lunch all week and I'll use the Mesa recipe as well."

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