Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Head Romaine lettuce |
½ \N | Head Iceberg lettuce |
¼ \N | Head red cabbage; shredded |
1 \N | Carrot; grated |
1 cup | Alfalfa sprouts |
1 cup | Mayonnaise |
¼ cup | Plus |
2 tablespoons | Buttermilk |
1½ teaspoon | White wine |
½ teaspoon | Tabasco sauce |
¾ teaspoon | Parmesan cheese |
¼ teaspoon | Celery; onion salt |
¼ teaspoon | Season-All |
¼ teaspoon | Worcestershire sauce |
¼ cup | Firmly packed bacon; crumbled |
BLUE CHEESE DRESSING
Clean the lettuces and tear into bite-size pieces. Toss with the cabbage.
Arrange the carrot and sprouts on top and dress with Blue Cheese Dressing.
Directions for Blue Cheese Dressing: Combine all ingredients in a bowl and mix thoroughly.
WARM SPRINGS RESTAURANT
KETCHUM, SUN VALLEY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .