| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
oz |
Walnut halves |
| 1/4 |
c |
Seasoned rice vinegar |
| 1 |
ts |
Honey |
| 1 |
tb |
Dijon mustard |
| 1 |
md |
Head green leaf lettuce; torn into bite-size pcs. |
| 1 |
md |
Head red leaf lettuce; torn into bite-size pcs. |
| 1 |
|
Red bell pepper; cored, seeded; and cut into strips |
| 3/4 |
c |
Peeled; julienned jicama |
| 1/2 |
lb |
Fresh figs; ends trimmed and quartered |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Sun, 7 Jul 1996 11:00:19 +0000
In small skillet, melt butter over low heat. Add walnuts and toast gently,
watching closely to prevent burning. Remove with slotted spoon and drain
on paper towels. Cool to room temperature. In small bowl combine vinegar,
honey, and mustard. Whisk to blend and set aside. In large bowl combine
lettuce, bell pepper, jicama, and figs. Add dressing, toss to coat, and
sprinkle with reserved walnuts. Serves 6.
SOURCE: Colorado Collage Cookbook
EAT-L Digest 6 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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