| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables |
Italian |
Fruits, Seasonings, Grains, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Hazelnuts, toasted & chopped |
| 2 |
qt |
Mixed lettuces |
|
|
;torn into bite-size pieces |
| 1 |
c |
Fresh mint leaves |
|
|
;loosely packed |
| 1/4 |
c |
Italian parsley leaves |
| 1 |
c |
Green basil leaves |
|
|
;loosely packed |
| 1/4 |
c |
Scallions, thinly sliced |
| 2 |
|
Fresh peaches |
|
|
;peeled and sliced or- |
| 2 |
c |
Fresh strawberries, sliced |
| 2 |
tb |
Raspberry vinegar |
| 2 |
tb |
Orange juice |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 6 |
tb |
Oil (3 olive + 3 salad) |
INSTRUCTIONS
VINAIGRETTE DRESSING
In a large salad bowl, combine all the greens and the fruit.
Make the dressing by combining vinegar, orange juice, mustard, salt and
pepper. Gradually add oil, whisking it in until thoroughly blended.
Yield: 4 to 6 servings.
From 1994 "Shepherd's Garden Seeds Catalog," pg. 53. Posted by Cathy
Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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