Recipe - Coeurs De Romaine Maison

2 Hearts Romaine lettuce
1 Tomato; cut in wedges
4 Fresh mushrooms; cut or sliced up

DRESSING
One fourth cup Red wine vinegar
2 tablespoon Grey Poupon mustard
Salt and pepper to taste
Three fourths cup Salad oil

DRESSING: Thoroughly mix the vinegar, mustard, and salt and pepper.
Vigorously whisk in the salad oil. SALAD: Cut the romaine hearts in half.
Arrange on chilled salad plates. Garnish with tomato wedges and cut or sliced up
mushrooms. Drizzle with dressing.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

CHATEAU TALBOT OR MOULIN A VENT

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.