Yield: 6 Servings
Measure | Ingredient |
---|---|
8 cups | Torn green leaf lettuce |
½ medium | Cucumber; grooved and sliced |
1 cup | Shredded red cabbage |
4 \N | Green onions, thinly slivered lengthwise |
½ cup | Slivered sweet red or green bell pepper |
2 tablespoons | Red wine vinegar |
1 teaspoon | Dijon mustard |
1 clove | Garlic; minced or pressed |
¼ teaspoon | Dried marjoram |
⅛ teaspoon | Salt |
1 dash | Seasoned pepper |
2 tablespoons | Olive oil |
¼ cup | Salad oil |
GARLIC-RED WINE VINEGAR
Recipe by: the California Culinary Academy Preparation Time: 0:10 1. In a salad bowl lightly mix lettuce, cucumber, and red cabbage.
2. Mix lightly with Garlic-Red Wine Vinegar Dressing.
3. Top with onions and red pepper.
Garlic-Red Wine Vinegar Dressing: In a medium bowl mix vinegar, mustard, garlic, marjoram, salt, and pepper. Using a whisk or fork, gradually mix in oil until well blended and slightly thickened.
Makes about ⅓ cup.