| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Salad | 4 | Servings |
INGREDIENTS
| 1/2 | Head Romaine lettuce | |
| 1/2 | Head Iceberg lettuce | |
| 1/4 | Head red cabbage; shredded | |
| 1 | Carrot; grated | |
| 1 | c | Alfalfa sprouts |
| 1 | c | Mayonnaise |
| 1/4 | c | Plus |
| 2 | tb | Buttermilk |
| 1 1/2 | ts | White wine |
| 1/2 | ts | Tabasco sauce |
| 3/4 | ts | Parmesan cheese |
| 1/4 | ts | Celery; onion salt |
| 1/4 | ts | Season-All |
| 1/4 | ts | Worcestershire sauce |
| 1/4 | c | Firmly packed bacon; crumbled |
INSTRUCTIONS
BLUE CHEESE DRESSING Clean the lettuces and tear into bite-size pieces. Toss with the cabbage. Arrange the carrot and sprouts on top and dress with Blue Cheese Dressing. Directions for Blue Cheese Dressing: Combine all ingredients in a bowl and mix thoroughly. WARM SPRINGS RESTAURANT KETCHUM, SUN VALLEY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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