| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Easter, Salads |
8 |
Servings |
INGREDIENTS
| 4 |
|
Heads Boston lettuce, torn |
|
|
into bite-size pieces |
|
|
about 8 cups |
| 1 |
c |
Coarsely chopped, toasted |
|
|
walnuts |
| 2/3 |
c |
Walnut oil |
| 1/3 |
c |
Lemon juice |
| 1/2 |
t |
Dijon-style mustard |
| 3/4 |
t |
Sugar |
|
|
Dash salt |
|
|
Dash pepper |
INSTRUCTIONS
(SALAD): Combine lettuce and walnuts in salad bowl. Make walnut
dressing; pour over salad and toss. *Bibb or leaf lettuce can be
used. Yield: 8 servings. (DRESSING): *Walnut oil is available in
large supermarkets and specialty food shops. Vegetable oil can be
substituted, but it will lace the flavor of walnut oil. Shake
ingredients in covered jar. Refrigerate until serving time. Walnut
dressing can be made 4 days in advance; refrigerate covered. Yield: 1
cup Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four
Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by
cjhartlin@email.msn.com on Mar 31, 1999
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