| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
lg |
Heads iceberg lettuce; washed & torn in pieces |
| 2 |
md |
Heads Romaine; broken up or- |
| 3 |
sm |
Endive; pulled apart |
| 1 1/2 |
|
Bunches fresh watercress; chopped |
| 2 1/2 |
|
Avocados; peeled & diced |
| 2 |
|
Tomatoes; diced |
| 1 |
c |
Crumbled Roquefort |
| 1/2 |
c |
Vinegar and |
| 1 1/2 |
c |
Cups oil; mixed |
INSTRUCTIONS
OIL AND VINEGAR DRESSING
Combine iceburg lettuce, romaine, endive & watercress in salad bowl. Add
avocado, tomatoes & Roquefort. Toss with just enough oil & vinegar to
moisten.
CONFEDERATE HOUSE
WESTHEIMER, HOUSTON
WINE: CHALONE CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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