| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Red onion cut in thin wedges |
| 1 |
|
Vidalia onion cut in thin |
|
|
wedges |
| 3 |
|
Shallots, thinly sliced |
| 3 |
T |
Vegetable oil |
| 1 |
T |
Red wine vinegar |
| 3 |
oz |
Crumbled blue cheese |
| 1/2 |
c |
Fresh cilantro |
| 1/2 |
c |
Chopped toasted walnuts |
|
|
Salt |
|
|
Ground red pepper to taste |
|
|
JAN 1995 2121 GMT |
INSTRUCTIONS
Separate onion wedges; transfer to a large bowl and add shallots, oil,
vinegar and cheese. Cover and refrigerate 24 to 48 hours. At serving
time, add cilantro, walnuts, salt and red pepper and mix well. Posted
By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK>
On From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”