| 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 |
|
|
Walnut Oil Dressing—– |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Lemon juice |
| 2 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 3 |
tb |
Walnut oil |
| 1/3 |
c |
Salad oil |
INSTRUCTIONS
1. In a large bowl gently mix greens, onions, and oranges.
2. 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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