|
| Mixed Green Salad 2 cups of torn leaf lettuce
2 cups of torn romaine lettuce
1 cup of broccoli florets
1 small zucchini, thinly sliced
4 radishes, sliced
2 green onions, sliced
Blue Cheese Dressing In a salad bowl, combine the lettuce, romaine, broccoli, zucchini, radishes and green onion. Just before serving, toss with some of the Blue Cheese Dressing. Makes 4 servings |
|
Mixed Green Salad 2
2 quarts of coarsely shredded cabbage
7 quarts of coarsely shredded lettuce
1/2 cup of diced green pepper
2 cups of sliced celery
12 chopped hard cooked eggs
6 tomatoes, cut in sm. wedges
2 1/2 cups of French dressing
Combine cabbage, lettuce, green pepper, and celery. Mix thoroughly. Just before serving, add eggs, tomato wedges, and French dressing; toss.
Mixed Green Salad w/Buttermilk Dressing 3
4 cups of chilled Boston lettuce leaves, torn in bite size pieces
3 cups of chilled spinach leaves, washed well & torn in bite size pieces buttermilk dressing
1 egg, hard cooked & chopped
In large salad bowl, combine lettuce and spinach. Add dressing and toss to coat. Sprinkle with chopped egg and serve immediately. Makes 4 servings.
Mixed Green Salad w/Lemon Vinaigrette 4
2 shallots, finely chopped
2 tablespoons of fresh lemon juice
1 tablespoon of Dijon mustard
1 tablespoon of white wine vinegar
1 teaspoon of grated lemon peel
3/4 cup of olive oil
Salt & pepper
2 heads Boston or butter lettuce, torn into bite size pieces
1 head of radicchio, torn into bite size pieces
1 bunch of watercress, tough stems trimmed
1 bunch of arugula
1 cucumber, peeled, thinly sliced
2 celery stalks, thinly sliced
2/3 cup of freshly grated Parmesan cheese
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Re-whisk before using.) Combine all remaining ingredients except cheese in large bowl. Add enough dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve. Makes 10 servings. |
