Lettuce salad with walnut dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Heads Boston lettuce, torn into bite-size pieces | |
| (about 8 cups) | ||
| 1 | cup | Coarsely chopped, toasted walnuts |
| ⅔ | cup | Walnut oil |
| ⅓ | cup | Lemon juice |
| ½ | teaspoon | Dijon-style mustard |
| ¾ | teaspoon | Sugar |
| Dash salt | ||
| Dash pepper | ||
Directions
SALAD
WALNUT DRESSING
(SALAD): Combine lettuce and walnuts in salad bowl. Make walnut dressing; pour over salad and toss. *Bibb or leaf lettuce can be used. Yield: 8 servings.
(DRESSING): *Walnut oil is available in large supermarkets and specialty food shops. Vegetable oil can be substituted, but it will lace the flavor of walnut oil. Shake ingredients in covered jar. Refrigerate until serving time. Walnut dressing can be made 4 days in advance; refrigerate covered.
Yield: 1 cup Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 31, 1999
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