| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | Head iceburg lettuce chopped | |
| Olive oil | ||
| Red wine vinegar seasoned to taste with | ||
| Lawry's seasoned salt (up to) | ||
| 1/2 | bn | Chopped cilantro tops (rinsed well for sand) |
INSTRUCTIONS
From: "BRAD BENNETT" <CPTVEG@msn.com> Date: Wed, 10 Jul 96 16:50:01 UT This recipe has been copied by many Chefs in the Phoenix area and is very simple to prepare. I created this recipe in 1978 and shared with many of my customers when I first introduced cilantro to them. Fresh cilantro was used by mexican restuarants to add zest to their fresh salsas but was not used for much else. Through experimentation I discovered the wonderfull balance of flavor when I added cilantro to my Mom's favorite salad toss. You can use this wet lettuce to add to the flavors of any taco or burrito recipe you use. I have been a full vegetarian for about a year and will continue to be a vegie. However in my previous condition I was a hell of a good meat burner. If anyone still indulges in the pagan practice of open barbeque please email to cptveg@msn.com for the complete wet lettuce, fish taco, party info pac. I feel that all of us should respect our vegan friends and leave any animal ingredients that we might be tempted to post off the page and focus on true fatfree vegetarian issues. Thanks, Brad fatfree digest V96 #191 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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