| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | English | Salad dress, Salads | 8 | Servings |
INGREDIENTS
| 2 | lg | Heads lettuce (butter and leaf lettuce preferred) |
| 1 | bn | Parsley; chopped |
| 1 | 14 oz can hearts of palm; drained and sliced | |
| 2 | c | English walnuts |
| Butter | ||
| Seasoned salt | ||
| 8 | oz | Bleu cheese |
| 2 | c | Peanut oil |
| 1 | c | White vinegar |
| 1/4 | c | Sugar |
| 1/2 | ts | Garlic powder |
| Salt and pepper; to taste |
INSTRUCTIONS
VINAIGRETTE DRESSING Arrange lettuce on platter or plates and sprinkle with parsley. Distribute hearts of palm over salads. Meanwhile, saute English walnuts in butter in skillet on medium-high heat, cooking and stirring frequently, until nuts are toasted. Season nuts with seasoned salt. Sprinkle nuts and bleu cheese over salads. Toss with vinaigrette dressing. VINAIGRETTE DRESSING: Combine ingredients; whisk until well mixed. Pour over salad greens and toss. Source: Prospect of Westport Restaurant, Kansas City Published in Kansas City Star, 11/08/95 From the recipe files of Rosanne Troxel, Lenexa, KS <troxel-in-kc@worldnet.att.net> Posted to MM-Recipes Digest V4 #012 From: Troxels <troxel-in-kc@worldnet.att.net> Date: Sat, 11 Jan 1997 15:00:52 -0600
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