| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | Head green leaf lettuce | |
| 1 | Head red leaf lettuce | |
| 2 | Endives | |
| 1 | Bunch watercress | |
| 1 | T | Red wine vinegar |
| 1 | t | Dijon mustard |
| Salt and pepper | ||
| 1/4 | c | Oil, olive or vegetable or |
| half of each | ||
| 1 | T | Minced parsley |
INSTRUCTIONS
Pull apart salad leaves. Wash and dry greens in a salad spinner or colander. Put greens in a large salad bowl. In a small bowl whisk together vinegar, mustard, salt and pepper. Slowly whisk in oil. Stir in parsley. Pour dressing over salad and toss to combine. NOTES : CHEF DU JOUR JO ANNE WORLEY SHOW #DJ9071 Posted to MM-Recipes Digest V4 #050 by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb 17, 97.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 65.9mg
Potassium: 33.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g