| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1992 | 1 | Servings | |
INGREDIENTS
| 5 | t | Red-wine vinegar |
| 6 | T | Olive oil |
| 8 | c | Shredded red-leaf lettuce |
| plus 18 whole about 2 | ||
| heads | ||
| leaves for lining the | ||
| plates total rinsed | ||
| and | ||
| spun dry | ||
| 1 | c | Julienne strips of radish |
| 1/3 | c | Pine nuts, toasted lightly |
INSTRUCTIONS
In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates. Serves 6. Gourmet June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 1221
Calories From Fat: 997
Total Fat: 114.5g
Cholesterol: 0mg
Sodium: 875.1mg
Potassium: 1793.6mg
Carbohydrates: 45.5g
Fiber: 14.4g
Sugar: 23.7g
Protein: 15.5g