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, .

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