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Lettuce Salad With Walnut Dressing

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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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