| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | St. Louis | Salad | 6 | Servings |
INGREDIENTS
| 1 | Head Iceberg lettuce | |
| 1/2 | Head Romaine lettuce | |
| 1/4 | Head endive | |
| Seasonal vegetables: tomatoes; cucumbers; radish, etc. | ||
| 1/4 | c | Minced onion |
| 1 1/4 | c | Mayonnaise |
| 5 | tb | Ketchup |
| 2 1/2 | tb | Sugar |
| 2 1/2 | tb | Red wine vinegar |
| 1/2 | tb | Dijon mustard |
| 3/4 | ts | Salt |
| 3/4 | ts | Paprika |
| 1/2 | ts | Celery seed |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
RED RAQUEFORT DRESSING Remove core from iceberg lettuce; hold under cold running water until leaves separate. Wash romaine and endive. Refrigerate for at least 1 hour before serving. Tear into bite-size pieces. Toss with Red Roquefort Dressing. Garnish with seasonal vegetables of your choice. Directions for Red Roquefort Dressing: Put all ingredients except cheese in mixing bowl. Stir with paddle until combined. Add crumbled cheese and stir lightly. Refrigerate. Note: Dressing will keep several weeks in refrigerator. JEFFERSON AVE. BOARDING HOUSE SOUTH JEFFERSON AVE., ST. LOUIS ST. RAPHAEL ON ROCKS From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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