| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Salads |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Torn green leaf lettuce |
| 1/2 |
md |
Cucumber; grooved and sliced |
| 1 |
c |
Shredded red cabbage |
| 4 |
|
Green onions, thinly slivered lengthwise |
| 1/2 |
c |
Slivered sweet red or green bell pepper |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Dijon mustard |
| 1 |
cl |
Garlic; minced or pressed |
| 1/4 |
ts |
Dried marjoram |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Seasoned pepper |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Salad oil |
INSTRUCTIONS
GARLIC-RED WINE VINEGAR
Recipe by: the California Culinary Academy Preparation Time: 0:10
1. In a salad bowl lightly mix lettuce, cucumber, and red cabbage.
2. Mix lightly with Garlic-Red Wine Vinegar Dressing.
3. Top with onions and red pepper.
Garlic-Red Wine Vinegar Dressing: In a medium bowl mix vinegar, mustard,
garlic, marjoram, salt, and pepper. Using a whisk or fork, gradually mix in
oil until well blended and slightly thickened.
Makes about 1/3 cup.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
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