Belgian endive salad #2

Yield: 4 Servings

Measure Ingredient
4 Belgian endives
1 Bunch watercress
½ pounds Small white mushrooms
¼ cup Red wine vinegar
1 tablespoon Sugar
1½ teaspoon Coleman's dry mustard
1 pinch MSG
1½ teaspoon Freshly ground pepper
1 tablespoon Salt
½ teaspoon Worcestershire sauce
1½ teaspoon Hungarian paprika
2 teaspoons Finely grated onion
¾ cup Salad oil

FRENCH DRESSING

Gently pull out the large outer leaves of the endives and slice the centers on the diagonal. Remove the stems from the watercress. Slice the mushrooms, including the stem pieces, for presentation. Attractively arrange the endive, watercress, and mushrooms on four salad plates. Top with French Dressing and serve. French Dressing: Combine all ingredients well.

SCANDIA

SUNSET BLVD., LOS ANGELES.

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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