Tossed Salad W Red Roquefort

Ready in 1 hour

Try this Tossed Salad W Red Roquefort recipe, or contribute your own. "Celery" and "Salads" are two of the tags cooks chose for Tossed Salad W Red Roquefort.

Top-ranked recipe named "Tossed Salad W Red Roquefort"


Ingredients

Are you making this? 
1/8 ts Black pepper
5 tb Ketchup
1/4 c Onion; minced
1 1/4 c Mayonnaise
RED ROQUEFORT DRESSING
1/4 head endive
Seasonal vegetables
3/4 ts Paprika
2 1/2 tb Red wine vinegar
1 head Iceberg lettuce
1/2 ts Celery seed
1/2 tb Dijon mustard
3/4 ts Salt
1/2 head Romaine lettuce
2 1/2 tb Sugar

Original recipe makes 6

Servings  

Preparation

Remove core from iceberg lettuce; hold under cold running water until leaves separate. Wash romaine and endive. Refrigerate for at least 1 hour before serving. Tear into bite-size pieces. Toss with Red Roquefort Dressing. Garnish with seasonal vegetables of your choice. Directions for Red Roquefort Dressing: Put all ingredients except cheese in mixing bowl. Stir with paddle until combined. Add crumbled cheese and stir lightly. Refrigerate. Note: Dressing will keep several weeks in refrigerator. JEFFERSON AVE. BOARDING HOUSE SOUTH JEFFERSON AVE., ST. LOUIS ST. RAPHAEL ON ROCKS From the , downloaded from G Internet, G Internet.

Calories Per Serving: 493 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Tossed Salad W Red Roquefort. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free