| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
|
Appetizers, Salads, Fruits, Showers, Weddings |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 3 |
tb |
White or cider vinegar |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Celery seed |
| 1/4 |
ts |
Salt |
| 4 |
c |
Torn lettuce |
| 1 |
|
Pear, cored and sliced or chopped |
| 1/4 |
c |
Toasted walnut halves* |
| 2 |
oz |
Blue cheese, crumbled |
INSTRUCTIONS
DRESSING
SALAD
In jar with tight-fitting lid, combine all dressing ingredients; shake
until well blended and sugar is dissolved. Refrigerate to blend flavors.
Just before serving, arrange salad ingredients on individual salad plates,
or combine all salad ingredients in large bowl. Pour dressing over salad.
Tip: To toast walnuts, spread on cookie sheet. Bake at 375°F for 3 to 5
minutes or until golden brown, stirring occasionally. Or spread in thin
layer in microwave-safe pie pan. Microwave on High for 3 to 4 minutes or
until light golden brown, stirring frequently. Yield: 4 servings Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Pillsbury Party Cookbook.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 27,
1999
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