Wilhelmina salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Heads iceberg lettuce; washed & torn in pieces |
| 2 | mediums | Heads Romaine; broken up or- |
| 3 | smalls | Endive; pulled apart |
| 1½ | Bunches fresh watercress; chopped | |
| 2½ | Avocados; peeled & diced | |
| 2 | Tomatoes; diced | |
| 1 | cup | Crumbled Roquefort |
| ½ | cup | Vinegar and |
| 1½ | cup | Cups oil; mixed |
Directions
OIL AND VINEGAR DRESSING
Combine iceburg lettuce, romaine, endive & watercress in salad bowl. Add avocado, tomatoes & Roquefort. Toss with just enough oil & vinegar to moisten.
CONFEDERATE HOUSE
WESTHEIMER, HOUSTON
WINE: CHALONE CHARDONNAY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .