| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Salads, To post, Vegetables | 8 | Servings | |
INGREDIENTS
| Bibb Lettuce | ||
| Romaine Lettuce | ||
| 1 | c | Black Olives, pitted |
| 1/2 | lb | Fresh Mushrooms |
| 4 | oz | Roquefort Cheese, or less if desired |
| Juice Of 1 Lemon | ||
| 1 | tb | Olive Oil |
| Salt And Cracked Pepper, to taste |
INSTRUCTIONS
Break up enough lettuce into bite-sized pieces to make 2 quarts. Slice the olives and mushrooms. Crumble the cheese and toss lightly. Add lemon juice and olive oil. Do *not* substitute other oils. Add salt and cracked pepper to taste, and toss again. Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 Recipe by: Mrs. David Haden Posted to MC-Recipe Digest V1 #614 by Bill Spalding <billspa@icanect.net> on May 17, 1997
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