| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Salads, Apples |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive or vegetable oil |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Crumbled bleu cheese |
| 2 |
c |
Broken lettuce |
| 1 |
c |
Celery, sliced |
| 1/2 |
c |
Walnuts, broken |
| 1/4 |
c |
Raisins |
| 3 |
c |
Eating apples |
INSTRUCTIONS
LORELI AGUDA WSKD49A
Combine oil, vinegar, lemon juice, sugar, salt, Worcestershire sauce and
bleu cheese in jar with tight-fitting cover. Shake well to blend; chill.
Place lettuce in large bowl with celery, walnuts and raisins; cover and
place in refrigerator to keep chilled until serving time. Wash, quarter and
core apples; cut into bite-size chunks; add to salad bowl. Pour bleu cheese
dressing over salad; toss lightly to mix.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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