Blue Cheese Salad
- 1/4 Vup white wine vinegar
- 1/4 c Olive or vegetable oil
- 1 Clove garlic; minced
- 1/4 ts Pepper
- 1/4 ts Seasoned salt
- 1/2 ts Dill weed
- 1 sm Romaine bunch; torn
- 3 Hard-boiled eggs; chopped
- 1 c Croutons
- 1/2 c Crumbed blue cheese
In a small bowl or jar with tight-fitting lid, combine the first six
ingredients; mix or shake until well blended. Place romaine in a large
salad bowl; top with the eggs, croutons and blue cheese. Add dressing and
toss. Serve immediately. Yield: 4 servings. MC formatting by
bobbi744@sojourn.com
NOTES : "I love the crisp crunch of croutons and tangy touch of dill in
this recipes" says Ann Berg, of Chesapeake, Virginia. "This salad really
has egg appeal."
Recipe by: Quick Cooking Magazine, May/June '98, Extra booklet
Posted to MC-Recipe Digest by Roberta Banghart on
Apr 26, 1998
ingredients; mix or shake until well blended. Place romaine in a large
salad bowl; top with the eggs, croutons and blue cheese. Add dressing and
toss. Serve immediately. Yield: 4 servings. MC formatting by
bobbi744@sojourn.com
NOTES : "I love the crisp crunch of croutons and tangy touch of dill in
this recipes" says Ann Berg, of Chesapeake, Virginia. "This salad really
has egg appeal."
Recipe by: Quick Cooking Magazine, May/June '98, Extra booklet
Posted to MC-Recipe Digest by Roberta Banghart
Apr 26, 1998
