GOURMET TOSSED SALAD
2 1/2 cups Bite-size pieces crisp salad greens
1/2 cup Sliced fresh mushrooms
1/2 cup Small cauliflowerets
2 Tbl. Chopped green pepper
1 to 2 Tbl. Crumbled blue cheese (Class serve on the side)
Oil-and-Vinegar Dressing (see below)
Garnish Garnish Thinly sliced onion rings
Garnish Garnish Pimiento-stuffed olive slices
OLIVE-AND-VINEGAR DRESSING:
2 Tbl. Vegetable or olive oil
1 Tbl. Wine, tarragon or cider vinegar or lemon juice
1/4 tsp. Salt
1/2 small clove Garlic, finely chopped
OR
Dash Garlic powder
Shake all ingredients in a tightly covered jar.
Yield: about 1/2 cup
Toss salad greens, mushrooms, cauliflowerets, green pepper, cheese and dressing in a bowl.
Garnish with onion rings and olive slices.
Yield: 2 servings
NOTE: For perfect green salads, use chilled fresh salad greens. Vary the greens, vegetables and garnishes. Tear greens into bite-size pieces; do not cut except when making wedges, shredding or chunks are called for in the recipe. Use just enough dressing to lightly coat the leaves.
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