Tossed salad w red roquefort
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head Iceberg lettuce | |
| ½ | Head Romaine lettuce | |
| ¼ | Head endive | |
| Seasonal vegetables: tomatoes; cucumbers; radish, etc. | ||
| ¼ | cup | Minced onion |
| 1¼ | cup | Mayonnaise |
| 5 | tablespoons | Ketchup |
| 2½ | tablespoon | Sugar |
| 2½ | tablespoon | Red wine vinegar |
| ½ | tablespoon | Dijon mustard |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Paprika |
| ½ | teaspoon | Celery seed |
| ⅛ | teaspoon | Black pepper |
Directions
RED RAQUEFORT DRESSING
Remove core from iceberg lettuce; hold under cold running water until leaves separate. Wash romaine and endive. Refrigerate for at least 1 hour before serving. Tear into bite-size pieces. Toss with Red Roquefort Dressing. Garnish with seasonal vegetables of your choice. Directions for Red Roquefort Dressing: Put all ingredients except cheese in mixing bowl.
Stir with paddle until combined. Add crumbled cheese and stir lightly.
Refrigerate. Note: Dressing will keep several weeks in refrigerator.
JEFFERSON AVE. BOARDING HOUSE
SOUTH JEFFERSON AVE., ST. LOUIS ST. RAPHAEL ON ROCKS
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .