Recipe - Autumn Salad

2 tablespoon Butter
3 ounce Walnut halves
One fourth cup Seasoned rice vinegar
1 teaspoon Honey
1 tablespoon Dijon mustard
1 md Head green leaf
lettuce; torn into
bitesize pcs.
1 md Head red leaf lettuce;
torn into bitesize pcs.
1 Red bell pepper; cored,
seeded; and cut into strips
Three fourths cup Peeled; julienned jicama
One half pound Fresh figs; ends trimmed and
quartered

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Sun, 7 Jul 1996 11:00:19 +0000
In small skillet, melt butter over low heat. Add walnuts and toast gently,
watching closely to prevent burning. Remove with slotted spoon and drain
on paper towels. Cool to room temperature. In small bowl combine vinegar,
honey, and mustard. Whisk to blend and set aside. In large bowl combine
lettuce, bell pepper, jicama, and figs. Add dressing, toss to coat, and
sprinkle with reserved walnuts. Serves 6.

SOURCE: Colorado Collage Cookbook

EATL Digest 6 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.