| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 8 | Servings | |
INGREDIENTS
| 8 | c | Romaine lettuce, torn |
| 4 | c | Chicory greens, torn |
| 4 | Green onions, thinly | |
| Sliced | ||
| 2 | Oranges, peeled and | |
| Sliced | ||
| 1/3 | c | Toasted walnuts, chopped |
| 2 | T | White wine vinegar |
| 1 | t | Lemon juice |
| 2 | t | Dijon mustard |
| 1/4 | t | Salt |
| 1/8 | t | White pepper |
| 3 | T | Walnut oil |
| 1/3 | c | Salad oil |
INSTRUCTIONS
In a large bowl gently mix greens, onions, and oranges. Mix lightly with Walnut Oil Dressing. Sprinkle with nuts. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually mix in oil until dressing is well blended and slightly thickened. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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