Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Head Romaine lettuce |
| ½ \N | Head Iceberg lettuce |
| ½ cup | Shredded red cabbage |
| ½ cup | Finely shredded carrots |
| 2 \N | Tomatoes; quartered |
| 1 cup | Salad oil |
| ⅓ cup | Red wine vinegar |
| 1 teaspoon | Minced garlic |
| ¼ cup | Finely crumbled blue cheese |
| \N \N | Salt & pepper to taste |
DRESSING
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.
SU CASA
KETCHUM; SUN VALLEY
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .