| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
English |
Salad dress, Salads |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Heads lettuce (butter and leaf lettuce preferred) |
| 1 |
bn |
Parsley; chopped |
| 1 |
|
14 oz can hearts of palm; drained and sliced |
| 2 |
c |
English walnuts |
|
|
Butter |
|
|
Seasoned salt |
| 8 |
oz |
Bleu cheese |
| 2 |
c |
Peanut oil |
| 1 |
c |
White vinegar |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Garlic powder |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
VINAIGRETTE DRESSING
Arrange lettuce on platter or plates and sprinkle with parsley. Distribute
hearts of palm over salads. Meanwhile, saute English walnuts in butter in
skillet on medium-high heat, cooking and stirring frequently, until nuts
are toasted. Season nuts with seasoned salt. Sprinkle nuts and bleu cheese
over salads. Toss with vinaigrette dressing.
VINAIGRETTE DRESSING: Combine ingredients; whisk until well mixed. Pour
over salad greens and toss.
Source: Prospect of Westport Restaurant, Kansas City Published in Kansas
City Star, 11/08/95
From the recipe files of Rosanne Troxel, Lenexa, KS
<troxel-in-kc@worldnet.att.net>
Posted to MM-Recipes Digest V4 #012
From: Troxels <troxel-in-kc@worldnet.att.net>
Date: Sat, 11 Jan 1997 15:00:52 -0600
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”