Name: Esplanade Salad W/roquefort
Ingredients: 3 Heads hydroponic Bibb lettuce; 3 lg Hydroponic Beefsteak tomatoes; 1 Red onion; 6 oz Roquefort dressing; 3 oz Roquefort cheese; crumbled; 1 c Mayonnaise; 1 Clove garlic; minced

It is not always easy to recognize what is merely a matter of personal taste – and capable, therefore, of being changed – and what is fundamental to worship and should, therefore, be unaltered. We should encourage people to test every contribution by its God-centeredness and its ability to edify, and for all to learn to see debatable issues from other people’s point of view… The most vital truth we must convey is that what is important is not how acceptable our worship is to ourselves or to others, but how acceptable it is to God – a priority sometimes forgotten (Derek Prime and Alistair Begg).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Salad	6	Servings

INGREDIENTS

3		Heads hydroponic Bibb lettuce
3	lg	Hydroponic Beefsteak tomatoes
1		Red onion
6	oz	Roquefort dressing
3	oz	Roquefort cheese; crumbled
1	c	Mayonnaise
1		Clove garlic; minced

INSTRUCTIONS

ROQUEFORT DRESSING
1. Wash and separate the lettuce.  Core, wash, and slice the tomatoes. Peel
and wash the red onion.
2. Divide the lettuce evenly between six salad plates.  Off to the side of
each lettuce mound, lay one slice of tomato, one slice of onion, and finish
with one slice of tomato.
3. Serve with Roquefort Dressing or another favorite dressing. Roquefort
Dressing: Combine all ingredients and mix thoroughly.
THE ESPLANADE
WATERSIDE, NORFOLK. WINE: CLOS
DU BOIS HARVEST REISLING 1982
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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