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November 19, 2008
SAFEWAY
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Ingredients for life..
“May I suggest... a
simply sumptuous salad?”
2-hour
liirk e y
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I'P K
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W e will match any competitor's coupon advertised price on
IJSDA Grade A frozen turkeys Just present competitor s coupon,
dtpless coupon or ad to your checker All competitor's rules,
guidelines and coupon terms apply Price match does not apply to
free turkey with purchase offer, Honeysuckle. Butterball, Empire
Caramelized Pears and Walnuts Salad
"An amazing blend o f different fla ­
vors in this salad will impress your
guests. The salad dressing is orange
vinaigrette. I prefer to use Asian
pears in this salad, but you can sub­
stitute Bose or Anjou. ”
brands, and ail fresh turkeys Offer good through 11/27/06.
H o n eys u ck le T u rke y
i I Uh PRK f
17to 22-6» M A . F iw ,
While supplies last Limiti
with minimum $50 purchase.
Or 10 to 15-1». at 79«».
S afew ay or M anor House Turkey
17 to 22-lbs. Grade A. Fnuen. While Supplies Last
Limit 1 wilti minimum $50 purchase
In g r e d ie n ts
•
•
•
•
•
•
•
•
•
•
2 cups fresh orange juice
2 Tbs. red wine vinegar
2 Tbs. finely chopped red onion
1 Tbs. white sugar
1 Tbs. white wine
Salt and pepper to taste
3/4 cup extra virgin olive oil
1 Tbs. butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
/\NK s G,VING
•
•
•
•
U 2 cup white sugar
b 4 cup water
b 4 pound Prosciutto, cut into thin strips
2 romaine hearts, rinsed and tom
D ir e c tio n s
1. In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is
reduced by 1/4.
2. Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until
smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to
emulsify (thicken) the dressing. Chill until ready to use.
3. Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes.
Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove
from heat and set aside to cool.
4. In a large bowl, combine Prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette
and toss to coat.
C L U B P R IC E
Butcher’s Cut
Whole or Shank Half Ham
Rancher’s Reserve*
Beef Ribeye Roast
Bone-in.
SAVE up to $3.00 1)
Bone-in. While supplies last.
Or Rump Half Ham at $1.791).
SAVE up to 60« I).
Fresh Atlantic
Salmon Fillets
Extra Jumbo EZ Peel
Raw Shrimp
Farm raised Color added Or choose Sockeye
Salmon Fillets at $7.99 lb. Frozenflhawed
SAVE up to $3.50 fc.
16 to 20-ct. Froan/thawed. Or choose Fresh.
Medium Oysters 10-02. Jar at $3.99 w.
SAVE up to $ 2 3 0 1).
Delicious Apple Salad
"This salad is great after dinner. It's become a
classic in my house. Everyone enjoys it, and
you'll love it too! I like to also add Craisans
and walnuts fo r even more flavor."
in g re d ie n ts
5 4 k Satsuma
Mandarin Box
• 10 Granny Smith apples - peeled, cored and
chopped
• 2 (8 ounce) cans pineapple chunks
• 2 cups raisin's
• 1 cup chopped pecans
• 20 ounces sour cream
• 1 teaspoon granulated sugar
D ir e c tio n s
Combine the apples, un-drained pineapple, raisins,
pecans and sour cream. Mix well and add sugar to
taste. Serve chilled.
SAVE up to $5.02 m .
Broccoli Crowns
or Cauliflower
Spinach and Scallop Salad
Club Price: $1.00 to.
SAVE up to 99« to.
CLUB PRICE
S a la d In g re d ie n ts
• 2 Tbs. olive oil
• 4 large shallots, chopped
• 1 bunch green onions, chopped
• 1/2 cup pine nuts
• 1/2 cup dried tomatoes in oil, drained and chopped
• 1 Tbs. minced garlic
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground pepper, divided
• 16 large sea scallops (about 1 pound)
• 2 Tbs. fresh lemon juice
• 2 (6-ounce) packages fresh baby spinach
'fa
Hl
J
'
On the Vine
Cluster Tomatoes
CM) Price: $1.50 to.
SAVE « t o $1.990.
S a la d D ire c tio n s
1. Heat oil; in a large nonstick skillet- over
medium heat. Add shallots and next 4 ingredi­
ents; cook 15 minutes or until pine nuts are
golden brown. Remove from heat; stir in 1/4
teaspoons each salt and
pepper.
2. Combine scallops and
lemon juice. Coat food rack
with cooking spray; place
"PDC
on grill over medium-high
heat. Place scallops on rack,
and grill 5 minutes on each
side or until done. Sprinkle
with remaining 1/4 teaspoon
each salt and pepper.
3. Combine spinach and 1
cup
B alsam ic-L em o n
Vinaigrette in a large bowl.
tossing tocoat. Reserve remaining vinaigrette;
for another use. Arrange spinach mixture and
scallops on plates. Sprinkle with pine nut
mixture.
A/y PPC Stay:
Ocean Spray
12-Pack Coca-Cola,
Pepsi or 7-UP
Lay’s
Potato Chips
12-oz. cans
Selected vaneties.
Plus deposit in Oregon
SAVE up to $1198 on 4
10.5 to 12.5-02.
Selected varieties
SAVE up to $180
Cranberry
CocktaB Drink
64-02
Selected varieties
BUY2
gave us so much information during our
homebuying process.
They worked with us
on our payment
and even got
us closing
Tillamook
Baby Loaf
Tropicana
Pure Premium
Sara Leo
Frozen P in
32-02.
Selected varieties.
SAVE up to $4.00
64-02. Chilled.
Selected varieties
Club Price. $3 00 ea
3410 47-02.
Selected varieties
SAVE up to $8.99 on 2
Dreyer’s Grand
Ice Cream
Snack Crackers
assistance.
Everything
went so
Balsamic-
Lemon
Vinaigrette
smoothly -
an amazing
experience.
Thank you PDC."
Chanute and
Jenee Johnson,
Homeowners
V in a ig r e tte
In g r e d ie n ts
1.5to1.75-<|t.
Selected varieties
SAVE up to $6.49 on 2
• 2 cups olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup balsamic vinegar
• 1 Tbs. prepared mustard
• 1 tsp. Salt
• 1 tsp. Freshly ground
pepper
7 to 10-02.
Selected varieties.
Club Price: $2.00 e*.
SAVE up to $3.58 on 2
1 ■1
^
I t
S
A
V in a ig r e tte D ire c tio n s
Combine all ingredients in a
jar; cover tightly, and shake
vigorously.
Nabisco.
The Johnson Family is home for the holidays.
To learn more about PDCs home loan and
home buyer assistance programs, contact
PDC at 503.823.3400 or go to w w w pdc us.
K]O3„
750-ml.
Setectw) vartotals.
SAVE up to $6 .00
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