French-hungarian salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ½ | cup | Vegetable oil |
| ½ | cup | Red wine vinegar |
| 2 | tablespoons | Water |
| 1½ | tablespoon | Dijon mustard |
| 1 | tablespoon | Paprika |
| 2 | teaspoons | Salt |
| 1 | small | Garlic clove |
| 1 | teaspoon | Pepper |
| 1 | Head romaine lettuce; torn into bite-size | |
| ; pieces | ||
| 2 | cups | Shredded red cabbage |
| 1 | cup | Crumbled feta cheese; (about 4 ounces) |
Directions
Combine first 9 ingredients in blender. Blend until smooth. (Can be prepared 1 week ahead. Refrigerate.) Combine romaine, cabbage and feta in large bowl. Add enough dressing to season to taste. Toss well.
Serves 6.
Bon Appetit November 1991
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