| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads, Dressings | 8 | Servings | |
INGREDIENTS
| SALAD | ||
| 16 | oz | Manoa lettuce |
| 1 | Recipe | |
| 8 | tb | Pine nuts — toasted |
| 8 | tb | Roquefort cheese — |
| Crumbled | ||
| 24 | Rings | |
| DRESSING | ||
| 1/3 | c | Wine vinegar |
| 1/3 | c | Extra virgin olive oil |
| 1/3 | c | Mango preserves |
| 1 | tb | Dijon Country Mustard |
| 1 | ts | Fresh basil — chopped |
| Salt — to taste | ||
| Fresh ground black pepper — | ||
| To taste | ||
| Salad Dressing — see below | ||
| Maui onion |
INSTRUCTIONS
Toss the dressing with the Manoa lettuce until coated. (1 pound of Manoa lettuce will make 8 servings.) Plate the salad with a sprinkle of pine nuts, crumbled Roquefort cheese and onion rings. This is as delicious as it is attractive! DRESSING Mix all ingredients, except the oil, in a clean, wide mouth, old mayonnaise jar that can accommodate a Braun hand mixer. Just before serving, blend the dressing *IN* the container with the Braun. Slowly add the oil in a thin stream. Toss with greens and plate. Me ke aloha, Mary Recipe By : Mary Spero From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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