| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chicago |
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
|
Avocados |
| 3 |
|
Papayas |
| 3 |
tb |
Lemon juice |
| 1 |
|
Head lettuce |
| 1/2 |
c |
Honey mustard dressing; recipe follows |
| 1/2 |
c |
Toasted sliced almonds |
| 2/3 |
c |
Vegetable oil |
| 1/3 |
c |
Cider vinegar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Honey |
| 2 |
tb |
Dijon-style mustard |
INSTRUCTIONS
SALAD
HONEY MUSTARD DRESSING
Date: Thu, 23 May 96 22:33:51 PDT
From: eboyd@shentel.net
Salad: Peel and slice the papayas and avocados. Dip or sprinkle with lemon
juice. Arrange on lettuce-lined salad plates. Drizzle dressing over and
sprinkle with nuts.
Honey Mustard Dressing: Blend vegetable oil, cider vinegar, salt, pepper,
honey and mustard. Keep in a closed jar.
Nutrition information per serving: 366 calories, 30 gram fat, 6 mg
cholesterol, 100 mg sodium.
Chicago Tribune 12/16/93.
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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