House salad #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head Romaine lettuce | |
| ½ | Head Iceberg lettuce | |
| ¼ | Head red cabbage; shredded | |
| 1 | Carrot; grated | |
| 1 | cup | Alfalfa sprouts |
| 1 | cup | Mayonnaise |
| ¼ | cup | Plus |
| 2 | tablespoons | Buttermilk |
| 1½ | teaspoon | White wine |
| ½ | teaspoon | Tabasco sauce |
| ¾ | teaspoon | Parmesan cheese |
| ¼ | teaspoon | Celery; onion salt |
| ¼ | teaspoon | Season-All |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | cup | Firmly packed bacon; crumbled |
Directions
BLUE CHEESE DRESSING
Clean the lettuces and tear into bite-size pieces. Toss with the cabbage.
Arrange the carrot and sprouts on top and dress with Blue Cheese Dressing.
Directions for Blue Cheese Dressing: Combine all ingredients in a bowl and mix thoroughly.
WARM SPRINGS RESTAURANT
KETCHUM, SUN VALLEY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .