Recipe - Green Salad

One or a mix of greens like
Boston lettuce; Bibb,
escarole, field salad,
romaine, arugula or
watercress

VINAIGRETTE
1 cup Vegetable oil
Three fourths cup Olive oil
Three fourths cup White wine vinegar;
Approximately
Mustard to taste
2 teaspoon Salt
1 Smashed clove or two of
garlic

COOKING MONDAY TO FRIDAY SHOW #MF6610

Wash greens well and tear them into bitesize pieces. Dry greens well on
cloth towels, then wrap in several layers of paper towels and place package
in fridge. This will keep for several hours, several days even if you wrap
the paper wrapped leaves in a cloth towel and keep them in the crisper
drawer of your fridge.

VINAIGRETTE

1 cup vegetable oil
Three fourths cup olive oil Approximately Three fourths cup white wine vinegar Mustard
to taste 2 teaspoons salt Smashed clove or two of garlic

Mix ingredients and season to taste with salt and pepper. Transfer to glass
quart jar and keep refrigerated. Use as you need it, adding herbs, spices
or crumbled cheese to vary flavor each time.

Posted to recipeludigest by molony molony@scsn.net on Mar 16, 1998