Sunnyvale, CA - Pat P.(right, standing next to a barrel of donated food) wanted a totebag that would draw attention to her favorite cause - ending hunger. Totebag maker Diane (left) added a carrot corsage to Pat's all veggie fabric totebag. The carrot looks real enough to eat!
Pat is the Hunger Action Advocate for the Presbytery of San Jose and the Way of Service Coordinator for Sunnyvale Presbyterian Church (www.SVPC.us). Since 2003, the church has collected more than 30 tons of food for Sunnyvale Community Service's 1,200 hungry clients. Wow! Thanks, Pat!
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Arlene's granddaughter Lory M's recipe for Apple-Pear Salad with Lemon-Poppy Seed Dressing appears on page 141 of the March 2007 issue of Southern Living.
Apple-Pear Salad: 1 (16 oz.) package of romaine lettuce, washed and torn; 1 (6-oz.) block Swiss cheese, shaved; 1 cup roasted, salted cashews; 1/2 cup sweetened dried cranberries; 1 large apple thinly sliced; and 1 large pear thinly sliced. - Toss all six ingredients in a large bowl and serve with lemon-poppy seed dressing.
Lemon-Poppy Seed Dressing (makes 1 1/4 cups): 2/3 cup light olive oil; 1/2 cup sugar; 1/3 cup fresh lemon juice; 1 1/2 tablespoon poppy seeds; 2 teaspoons finely chopped onion; 1 teaspoon Dijon mustard; and 1/2 teaspoon salt. - Process all ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to one week; serve at room temperature.
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