| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Salads |
8 |
Salads |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Dried tarragon leaves |
| 1/4 |
c |
Raspberry-flavored syrup |
| 2 |
tb |
White wine vinegar |
| 1 |
|
Or 2 thin cucumbers, cut into 8 (1 1/2 inch)sections |
| 1 |
|
Head red or green leaf lettuce (8 to 16 large leaves) |
| 1 |
c |
Baby salad greens |
| 1 |
|
3.5 ounce package fresh enoki mushrooms |
| 8 |
|
Edible flowers, if desired |
INSTRUCTIONS
DRESSING
SALAD
In small bowl, combine all dressing ingredients; blend well. Set aside.
Hollow out and discard center of each cucumber section, leaving about 1/4
inch around outside. Place 1 cucumber section, cut side down, on each
salad plate.
On work surface, layer 1 or 2 lettuce leaves, 1 piece endive and about 1/8
of the mushrooms. Roll and gather lettuce at bottom to enclose endive and
mushrooms. Tuck rolled lettuce into 1 cucumber section. Repeat with
remaining lettuce, endive, mushrooms and cucumber sections. Garnish with
edible flowers. Serve with dressing. Yield: 8 salads Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring
Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
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