Mendocino garden salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Torn green leaf lettuce |
| ½ | medium | Cucumber; grooved and sliced |
| 1 | cup | Shredded red cabbage |
| 4 | Green onions, thinly slivered lengthwise | |
| ½ | cup | Slivered sweet red or green bell pepper |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dijon mustard |
| 1 | clove | Garlic; minced or pressed |
| ¼ | teaspoon | Dried marjoram |
| ⅛ | teaspoon | Salt |
| 1 | dash | Seasoned pepper |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Salad oil |
Directions
GARLIC-RED WINE VINEGAR
Recipe by: the California Culinary Academy Preparation Time: 0:10 1. In a salad bowl lightly mix lettuce, cucumber, and red cabbage.
2. Mix lightly with Garlic-Red Wine Vinegar Dressing.
3. Top with onions and red pepper.
Garlic-Red Wine Vinegar Dressing: In a medium bowl mix vinegar, mustard, garlic, marjoram, salt, and pepper. Using a whisk or fork, gradually mix in oil until well blended and slightly thickened.
Makes about ⅓ cup.