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CATEGORY CUISINE TAG YIELD
Grains American Salad 4 Servings

INGREDIENTS

6 Medium-size beets
2 Full heads chicory, curly
endive
8 oz Walnuts
2 t Dijon mustard
1 t Pomery mustard
2 t Chopped tarragon
1/2 t Minced garlic
Salt & pepper
1/4 c White wine vinegar
3/4 c Olive oil

INSTRUCTIONS

Cook, peel, & slice beets. Hold under refrigeration. Thoroughly wash
chicory, break apart into 2-in. segments. Pat dry, refrigerate. Toast
walnuts 10 min. in 350 F oven. Allow to cool,then break up into
smaller pieces. Reserve. In mixing bowl place mustards,
tarragon,garlic,salt,& pepper. Whisk in vinegar combining all
ingredients thoroughly. Slowly whisk in olive oil. Adjust taste w/
additional salt & pepper if necessary. For service,arrange slices of
beets close to outside edge of 9-in. dinner plates. Place chicory on
plates in center. Sprinkle dressing over chicory. Finish by  garnishing
w/ toasted walnuts.  THE TRELLIS  WILLIAMSBURG  STERLING SAUVIGNON
BLANC 1982  From the <Micro Cookbook Collection of American recipes>,
downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 736
Calories From Fat: 667
Total Fat: 77.6g
Cholesterol: 0mg
Sodium: 33.9mg
Potassium: 294.3mg
Carbohydrates: 9.3g
Fiber: 3.9g
Sugar: 1.5g
Protein: 9g


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