DRESSING
DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper.
Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half.
Arrange on chilled salad plates. Garnish with tomato wedges and sliced
mushrooms. Drizzle with dressing.
THE CHAPARRAL
LINCOLN DRIVE, PHOENIX
CHATEAU TALBOT OR MOULIN A VENT
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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