| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Recipes fro, Salads | 6 | Servings | |
INGREDIENTS
| 1 | Head lettuce, butter or | |
| boston bib | ||
| 1/2 | c | Crumbled blue cheese |
| 1/2 | c | Pecan halves, fried lightly |
| in | ||
| Olive oil, as needed | ||
| 1/2 | c | Blueberries |
| 1/2 | c | Raspberies, whole fresh or |
| frozen | ||
| 1/2 | c | Raspberry vinegar |
| 1/2 | c | Honey |
| 1 | c | Olive oil |
INSTRUCTIONS
Wash, drain and break apart the lettuce. Be sure to use the tiny leaves in the middle. Top with remaining ingredients and serve with raspberry dressing. Place raspberries, vinegar and honey in the food processor. Turn on and slowly add olive oil. The dressing will be slightly thick. Posted to MC-Recipe Digest V1 #167 Date: Wed, 24 Jul 1996 11:42:04 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 530
Calories From Fat: 385
Total Fat: 43.6g
Cholesterol: 7.1mg
Sodium: 187.9mg
Potassium: 270.3mg
Carbohydrates: 34.1g
Fiber: 3.1g
Sugar: 27.3g
Protein: 5.4g