Recipe - Salad With Roasted Shallots And Monkfish

TASTE OF HOME 4/5/94
Three fourths cup Vegetable oil
One fourth cup White wine vinegar
1 teaspoon Salt
1 teaspoon Dry mustard
One half teaspoon Sugar
One half teaspoon Garlic powder
3 dr To 4 drops hot pepper
Sauce
Salad greens
Bell peppers; mushrooms
Tomatoes and/or other
Vegetables of your choice

In a jar with a tightfitting lid, combine the first seven ingredients and
shake well. Toss salad greens and vegetables in a large bowl or arrange on
individual salad plates. Serve with dressing.

Yields: 1 cup dressing From: "Taste of Home" Magazine Posted by: Debbie
Carlson (PHHW01A) Prodigy

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

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