Recipe - Blue Cheese Salad

One fourth Vup white wine vinegar
One fourth cup Olive or vegetable oil
1 Clove garlic; minced
One fourth teaspoon Pepper
One fourth teaspoon Seasoned salt
One half teaspoon Dill weed
1 small Romaine bunch; torn
3 Hardboiled eggs; chopped
1 cup Croutons
One half cup Crumbed blue cheese

In a small bowl or jar with tightfitting 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 26, 1998