CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Appetizers, Salads |
6 |
Servings |
INGREDIENTS
2 |
|
Belgian endives |
1 |
|
Head radicchio or ruby lettuce |
1 |
|
Head Boston lettuce |
2 |
tb |
Balsamic vinegar |
1 |
tb |
Soy sauce |
1 |
tb |
Lemon juice |
2 |
ts |
Liquid honey |
1/2 |
ts |
Minced gingerroot |
1/2 |
ts |
Salt |
1/4 |
ts |
Pepper |
1 |
|
Clove garlic, minced |
1/4 |
c |
Olive oil |
2 |
tb |
Each chopped fresh coriander and basil |
INSTRUCTIONS
DRESSING:
Dressing: In bowl, whisk together vinegar, soy sauce, lemon juice, honey,
ginger, salt, pepper and garlic; gradually whisk in oil. Stir in coriander
and basil.
Trim endives; separate into leaves. Separate and tear radicchio and Boston
lettuce into bite-size pieces. In salad bowl, toss green with dressing.
Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: The
Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 4, 1998
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