| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads, Dressings |
8 |
Servings |
INGREDIENTS
|
|
SALAD |
| 16 |
oz |
Manoa lettuce |
| 1 |
|
Recipe |
| 8 |
tb |
Pine nuts — toasted |
| 8 |
tb |
Roquefort cheese — |
|
|
Crumbled |
| 24 |
|
Rings |
|
|
DRESSING |
| 1/3 |
c |
Wine vinegar |
| 1/3 |
c |
Extra virgin olive oil |
| 1/3 |
c |
Mango preserves |
| 1 |
tb |
Dijon Country Mustard |
| 1 |
ts |
Fresh basil — chopped |
|
|
Salt — to taste |
|
|
Fresh ground black pepper — |
|
|
To taste |
|
|
Salad Dressing — see below |
|
|
Maui onion |
INSTRUCTIONS
Toss the dressing with the Manoa lettuce until coated. (1 pound of Manoa
lettuce will make 8 servings.) Plate the salad with a sprinkle of pine
nuts, crumbled Roquefort cheese and onion rings. This is as delicious as it
is attractive! DRESSING Mix all ingredients, except the oil, in a clean,
wide mouth, old mayonnaise jar that can accommodate a Braun hand mixer.
Just before serving, blend the dressing *IN* the container with the Braun.
Slowly add the oil in a thin stream. Toss with greens and plate. Me ke
aloha, Mary
Recipe By : Mary Spero
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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