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CATEGORY CUISINE TAG YIELD
Grains, Dairy English Salad dress, Salads 8 Servings

INGREDIENTS

2 Heads lettuce, butter and
leaf lettuce preferred
1 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 t Garlic powder
Salt and pepper, to taste

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 870
Calories From Fat: 769
Total Fat: 88.3g
Cholesterol: 44.1mg
Sodium: 202.5mg
Potassium: 348.6mg
Carbohydrates: 16.9g
Fiber: 3.1g
Sugar: 7.3g
Protein: 10g


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