| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Salad | 6 | Servings |
INGREDIENTS
| 1 | Bunch broccoli | |
| 1 | Bunch watercress | |
| 1 | Head Boston Leaf lettuce | |
| 1 | Head Iceburg lettuce | |
| 2 | Tomatoes; cut into wedges | |
| 12 | Mushrooms; cleaned & sliced | |
| 1 | Clove garlic | |
| 2 | Green onions; minced | |
| 1/2 | ts | Dijon mustard |
| 2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | ts | Sugar |
| 1/3 | c | Red wine vinegar |
| 1 | tb | Dried basil |
| 1 | tb | Dried tarragon |
| 1 | ts | Celery seed |
| 1 | c | Cottonseed oil |
INSTRUCTIONS
MUSTARD-HERB DRESSING Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress & lettuces. Shake off excess moisture & tear into bite-size pieces. Place in individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over the leaves and toss with the dressing. DRESSING: Place all ingredients except the oil in the blender. Process until well blended. With the machine still on, add the oil in a slow, steady stream. THE IMPECCABLE PIG E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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