| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
tb |
Vegetable oil |
| 2 |
tb |
Sour cream |
| 2 |
ts |
Fresh lemon juice |
| 2 |
tb |
Minced fresh parsley leaves |
| 10 |
|
Radishes; sliced thin |
| 6 |
md |
White mushrooms; sliced thin |
| 4 |
|
Boston lettuce leaves |
INSTRUCTIONS
In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt
and pepper to taste until smooth. Add radishes and mushrooms and toss
gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib
sides down, and arrange on plate to form a cup. Repeat with remaining
lettuce and divide salad between lettuce cups.
Serves 2.
Gourmet July 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”