Prospect salad with vinaigrette dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Heads lettuce (butter and leaf lettuce preferred) |
| 1 | bunch | Parsley; chopped |
| 1 | 14 oz can hearts of palm; drained and sliced | |
| 2 | cups | English walnuts |
| Butter | ||
| Seasoned salt | ||
| 8 | ounces | Bleu cheese |
| 2 | cups | Peanut oil |
| 1 | cup | White vinegar |
| ¼ | cup | Sugar |
| ½ | teaspoon | Garlic powder |
| Salt and pepper; to taste | ||
Directions
VINAIGRETTE DRESSING
Arrange lettuce on platter or plates and sprinkle with parsley.
Distribute hearts of palm over salads. Meanwhile, saute English walnuts in butter in skillet on medium-high heat, cooking and stirring frequently, until nuts are toasted. Season nuts with seasoned salt. Sprinkle nuts and bleu cheese over salads. Toss with vinaigrette dressing.
VINAIGRETTE DRESSING: Combine ingredients; whisk until well mixed.
Pour over salad greens and toss.
Source: Prospect of Westport Restaurant, Kansas City Published in Kansas City Star, 11/08/95
From the recipe files of Rosanne Troxel, Lenexa, KS <troxel-in-kc@...>
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