| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Tabasco, Salads |
6 |
servings |
INGREDIENTS
| 1 |
|
Head cauliflower; broken into buds |
| 2 |
c |
Chopped celery or Chinese celery |
| 1 |
|
Head lettuce |
| 2 |
|
Heads romaine |
| 1 |
cn |
Anchovies; cut in pieces (2 oz) |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
BITTERSWEET DRESSING |
| 3/4 |
c |
Vinegar |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
TABASCO® pepper sauce |
| 1/2 |
c |
Ketchup |
| 3/4 |
c |
Salad oil |
| 1 |
|
Onion; grated |
INSTRUCTIONS
Prepare cauliflower and celery; refrigerate. Tear lettuce into
bite-size pieces in large bowl. Add cauliflower, celery and
anchovies. Sprinkle with grated Parmesan cheese. Toss with
Bittersweet Dressing.
Bittersweet Dressing: Blend all ingredients in jar or bowl. Chill
before serving. Shake or beat before serving. Serve with Cleopatra
Salad. Makes 6 servings.
From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“God is humble”