Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | SALAD |
16 ounces | Manoa lettuce |
1 \N | Recipe |
8 tablespoons | Pine nuts -- toasted |
8 tablespoons | Roquefort cheese -- |
\N \N | Crumbled |
24 \N | Rings |
\N \N | DRESSING |
⅓ cup | Wine vinegar |
⅓ cup | Extra virgin olive oil |
⅓ cup | Mango preserves |
1 tablespoon | Dijon Country Mustard |
1 teaspoon | Fresh basil -- chopped |
\N \N | Salt -- to taste |
\N \N | Fresh ground black pepper -- |
\N \N | To taste |
\N \N | Salad Dressing -- see below |
\N \N | Maui onion |
Toss the dressing with the Manoa lettuce until coated. (1 pound of Manoa lettuce will make 8 servings.) Plate the salad with a sprinkle of pine nuts, crumbled Roquefort cheese and onion rings. This is as delicious as it is attractive! DRESSING Mix all ingredients, except the oil, in a clean, wide mouth, old mayonnaise jar that can accommodate a Braun hand mixer.
Just before serving, blend the dressing *IN* the container with the Braun.
Slowly add the oil in a thin stream. Toss with greens and plate. Me ke aloha, Mary
Recipe By : Mary Spero
From: Favorite Fruitcakes By Moira Hodg File