| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Red onion cut in thin wedges |
| 1 |
lg |
Vidalia onion cut in thin wedges |
| 3 |
lg |
Shallots, thinly sliced |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Red wine vinegar |
| 3 |
oz |
Crumbled blue cheese |
| 1/2 |
c |
Fresh cilantro |
| 1/2 |
c |
Chopped toasted walnuts |
|
|
Salt |
|
|
Ground red pepper to taste |
INSTRUCTIONS
1. Separate onion wedges; transfer to a large bowl and add shallots, oil,
vinegar and cheese. Cover and refrigerate 24 to 48 hours.
2. At serving time, add cilantro, walnuts, salt and red pepper and mix
well.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 29
JAN 1995 2121 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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