| 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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