| 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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