Tossed salad w/ dressing

Yield: 6 Servings

Measure Ingredient
1 \N Bunch broccoli
1 \N Bunch watercress
1 \N Head Boston Leaf lettuce
1 \N Head Iceburg lettuce
2 \N Tomatoes; cut into wedges
12 \N Mushrooms; cleaned & sliced
1 \N Clove garlic
2 \N Green onions; minced
½ teaspoon Dijon mustard
2 teaspoons Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Sugar
⅓ cup Red wine vinegar
1 tablespoon Dried basil
1 tablespoon Dried tarragon
1 teaspoon Celery seed
1 cup Cottonseed oil


Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress & lettuces. Shake off excess moisture & tear into bite-size pieces. Place in individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over the leaves and toss with the dressing. DRESSING: Place all ingredients except the oil in the blender. Process until well blended. With the machine still on, add the oil in a slow, steady stream.


E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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