The Crinella Family •  Wine •  Recipes •  Winery •  Announcements •  Placements

Crinella Family Cookbook   Our Grandparents' Favorites     Anti Pasti   Soups   Salads   Pasta   Vegetables   Fish   Poultry   Meat   Wild Game   Sweets   Brunch or Luncheon Dishes   Odds & Ends   Sour Dough   Other Breads ETC   New Italian Sauce Recipes   New Lower Fat Recipes   Slow Cooker Recipes   Entertaining Ideas   Table of Contents

Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad      with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens      and Avacado Melon-Tomato Salad 2005 Sauvignon Blanc 2005 Glissando Roasted Pumpkin Salad This is an unusual winter salad. Pumpkin, sprinkled with salt, pepper and a little olive oil and baked at about 380 degrees until done. 1 bunch escarole, cleaned and dried on paper towels and torn into bite sizes 1 bunch green onions. sliced 1 cucumber sliced 2 carrots grated 2 red bell peppers Sonoma Vinaigrette Cool Pumpkin Cut roasted pumpkin into small chunks. Mix with other ingredients and add Vinaigrette. Toss and serve. Enjoy with our 2005 Sauvignon Blanc.

Paesani di Crinella •  Guest Book •  Reviews •  Business Information •  Site Map •  Home

Copyright 2008 Crinella Winery & Vineyards, All rights reserved. Hosting by Webicommerce