Salad Rossini With Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Salad | 6 | Servings |
INGREDIENTS
| 1 | Bunch curly endive, washed & | |
| drained | ||
| 1 | Bunch watercress, washed & | |
| drained | ||
| 1 | Bunch dandelion greens | |
| washed & drained | ||
| 3 | Papayas | |
| 3 | Stalks celery, sliced | |
| 2 | t | Prepared Dijon mustard |
| 2 | Egg yolks, well beaten | |
| 1 | c | Olive oil |
| 1/3 | c | Lemon juice |
INSTRUCTIONS
Spin or towel-dry greens & tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove seeds & peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl. Mix in olive oil & lemon juice, blending well. KING'S WHARF MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 334
Total Fat: 37.8g
Cholesterol: 60mg
Sodium: 49.7mg
Potassium: 222.2mg
Carbohydrates: 9.5g
Fiber: 1.7g
Sugar: 6.3g
Protein: 1.6g