| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | B&b, Cookbook, Inn, Restaurant, Tavern | 8 | Servings | |
INGREDIENTS
| 1 | Head red lettuce | |
| 1 | Head butter lettuce | |
| 1 | Head romaine lettuce | |
| 1 | pt | Cherry tomatoes, stemmed |
| 1 | c | Roquefort cheese, crumbled |
| about 6 ounces | ||
| Perry's, San Francisco | ||
| House Dressing: | ||
| 1 | c | Olive oil |
| 1/3 | c | Red wine vinegar |
| 1 1/2 | t | Burgundy wine |
| 1/4 | t | Tabasco sauce |
| 1/4 | t | Worcestershire sauce |
| 3/4 | t | Dry mustard |
| 3/4 | t | Fresh parsley, chopped |
| 1/4 | t | Dried basil |
| 1/2 | t | Celery seeds |
| 1/2 | t | Dried oregano |
| 1/2 | t | Dried thyme |
INSTRUCTIONS
Combine all ingredients for Perry's House Dressing in a mixing bowl, blender, or jar and mix well. Wash, dry; and chill lettuce leaves until serving time. In a large bowl, combine greens with Perry's House Dressing to taste, tomatoes, and half of cheese. Toss well. Serve on chilled plates and top with remaining cheese. James McNair, Bar & Grill Cookbook Typos by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: James McNair, Bar & Grill Cookbook Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 418
Calories From Fat: 382
Total Fat: 43.2g
Cholesterol: 9.5mg
Sodium: 349.3mg
Potassium: 438.8mg
Carbohydrates: 7.4g
Fiber: 2.9g
Sugar: 2.4g
Protein: 2.6g