Gooseberry Salad Recipes

MOZZARELLA, RASPBERRY AND GOOSEBERRY SALAD

Steps:

• Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.
• Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

GOOSEBERRY SALAD

Steps:

• Dissolve gelatin in hot water and let set in an 9 x 13 pan.
• Add walnuts, celery and drained gooseberries when gelatin is firm.
• Prepare topping.
• TOPPING:.
• In a saucepan, melt 4 T. butter; add flour to make paste.
• Add beaten eggs, 1 cup sugar, and 2 cups juice.
• Cook this until thick, stirring constantly, and let cool.
• Whip cream and fold into mixture.
• Spread on top of set gelatin.

GOOSEBERRY SALAD

Steps:

• Boil water and dissolve lemon jello, add salt.
• Pour over 1 cup miniature marshmallows, stir until almost dissolved.
• Add drained gooseberries.
• Add the celery, mandarin oranges, nuts. Then stir together.
• Garnish with maraschino cherries.
• Refrigerate until served.