| 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 155.1mg
Potassium: 340.9mg
Carbohydrates: 5.5g
Fiber: 2.7g
Sugar: 1.9g
Protein: 2.3g