Tossed Salad W Red Roquefort

Ready in 1 hour

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

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1/8 ts Black pepper
5 tb Ketchup
1/4 c Onion; minced
1 1/4 c Mayonnaise
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



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!

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