| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Head Romaine lettuce |
| 1/2 |
|
Head Iceberg lettuce |
| 1/2 |
c |
Shredded red cabbage |
| 1/2 |
c |
Finely shredded carrots |
| 2 |
|
Tomatoes; quartered |
| 1 |
c |
Salad oil |
| 1/3 |
c |
Red wine vinegar |
| 1 |
ts |
Minced garlic |
| 1/4 |
c |
Finely crumbled blue cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
DRESSING
1. Wash lettuces in ice-cold water & cut into bite-size pieces.
2. Toss together lettuces, cabbage, & carrots. Douse well w/ the Dressing,
toss again, & serve on chilled plates. Garnish w/ tomato quarters.
DRESSING: Mix all ingredients in blender or mixer until well combined.
SU CASA
KETCHUM; SUN VALLEY
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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