| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Salad | 6 | Servings | |
INGREDIENTS
| 2 | lg | Heads iceberg lettuce; washed & torn in pieces |
| 2 | md | Heads Romaine; broken up or- |
| 3 | sm | Endive; pulled apart |
| 1 1/2 | Bunches fresh watercress; chopped | |
| 2 1/2 | Avocados; peeled & diced | |
| 2 | Tomatoes; diced | |
| 1 | c | Crumbled Roquefort |
| 1/2 | c | Vinegar and |
| 1 1/2 | c | Cups oil; mixed |
INSTRUCTIONS
OIL AND VINEGAR DRESSING Combine iceburg lettuce, romaine, endive & watercress in salad bowl. Add avocado, tomatoes & Roquefort. Toss with just enough oil & vinegar to moisten. CONFEDERATE HOUSE WESTHEIMER, HOUSTON WINE: CHALONE CHARDONNAY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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