Name: Myrtlewood Salad Bleu
Ingredients: 1/4 c Balsamic Vinegar; 2 oz Chambord Liqueur; 1 tb Sugar; 1/4 ts Salt; 3/4 c Canola Oil; 1 Bibb Lettuce, head; 1/4 c Scallions, minced; 1/4 c Walnuts, chopped; 1/4 c Celery, fine dice; 1/4 c Bleu Cheese, crumbled

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Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Sami	Salads	4	Servings

INGREDIENTS

1/4	c	Balsamic Vinegar
2	oz	Chambord Liqueur
1	tb	Sugar
1/4	ts	Salt
3/4	c	Canola Oil
1		Bibb Lettuce, head
1/4	c	Scallions, minced
1/4	c	Walnuts, chopped
1/4	c	Celery, fine dice
1/4	c	Bleu Cheese, crumbled

INSTRUCTIONS

DRESSING
SALAD
Dressing:  Combine Balsamic Vinegar, Chambord, sugar and salt in food
processor and pulse a few times to blend. SLOWLY add oil (a light oil is
recommended) while processor is running to emulsify. Dressing should be
made one day prior to serving. Dressing can be stored for 1 week under
refrigeration.
To assemble:  Wash Bibb lettuce and spin dry.  Arrange on four chilled
salad plates and sprinkle lettuce with scallions, celery, chopped walnuts
and Bleu Cheese. Top with Dressing and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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