| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”