| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad dress, Salads, Sent to tnt, Tried and t |
10 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
ts |
Dry mustard |
| 2 |
|
Cloves Garlic; crushed |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Lemon juice |
| 2 |
dr |
Tabasco sauce; to taste |
| 1 |
c |
Olive Oil |
INSTRUCTIONS
Combine all in food processor, then slowing add 1 c. oil while processing.
Tear up romaine lettuce in large bowl. Pour on enough dressing to coat well
and toss. Sprinkle on parmesan cheese and toss. Add bacon bit and croutons,
toss with salad.
NOTES : Garlic amount can be change. I usually use 2 - 3 cloves depending
on their size. Dressing is best made ahead. I usually make it in the
morning for dinner that night.
Posted to TNT Recipes Digest by "Linda G." <lindag@brunnet.net> on Apr 9,
1998
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