| 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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