Kalama valley salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SALAD | ||
| 16 | ounces | Manoa lettuce |
| 1 | Recipe | |
| 8 | tablespoons | Pine nuts -- toasted |
| 8 | tablespoons | Roquefort cheese -- |
| Crumbled | ||
| 24 | Rings | |
| 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 |
| Salt -- to taste | ||
| Fresh ground black pepper -- | ||
| To taste | ||
| Salad Dressing -- see below | ||
| Maui onion | ||
Directions
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