| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Plain Yogurt |
| 1 1/2 |
tb |
Sugar |
| 1/2 |
ts |
Onion Salt |
| 2 |
ts |
Lemon or Lime juice |
| 7 |
oz |
Blue Cheese (200 grams) (up to 8) |
INSTRUCTIONS
This a recipe that was originally in the Pillsbury Cookbook. For some
reason it is not in the newest edition. But I really like it.. This is one
of my "fix for company" salads.
This is better if you make it early in the AM or the day before. Dice the
cheese and mix everything together. After its sat for about an hour or two,
take a fork and mash some of the bigger lumps of the cheese, (this will
make the sauce more thick and cheesy).
For a salad I take a couple of heads of Romaine lettuce.. (down here we
have to wash it) some bacon (diced) some hard boiled eggs (diced) Some thin
sliced red onion
Place some of the spears of lettuce on a plate. Sprinkle with bacon, eggs,
and onion. (looks great) thats all there is to it. Everything can be made
the day before and assembled just before the meal. Posted to KitMailbox
Digest by GAdams1350@aol.com on Jul 25, 1997
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