Yield: 4 Servings
|½||Head Romaine lettuce|
|½||Head Iceberg lettuce|
|½ cup||Shredded red cabbage|
|½ cup||Finely shredded carrots|
|1 cup||Salad oil|
|⅓ cup||Red wine vinegar|
|1 teaspoon||Minced garlic|
|¼ cup||Finely crumbled blue cheese|
|Salt & pepper to taste|
1. Wash lettuces in ice-cold water & cut into bite-size pieces.
2. Toss together lettuces, cabbage, & carrots. Douse well w/ the Dressing, toss again, & serve on chilled plates. Garnish w/ tomato quarters.
DRESSING: Mix all ingredients in blender or mixer until well combined.
KETCHUM; SUN VALLEY
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .