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Name: Tossed Salad W/ Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Bunch broccoli; 1 Bunch watercress; 1 Head Boston Leaf lettuce; 1 Head Iceburg lettuce; 2 Tomatoes cut into wedges; 12 Mushrooms cleaned & sliced; 1 Garlic; 2 Green onions minced; 1/2 teaspoon Dijon mustard; 2 teaspoons Salt; 1/2 teaspoon Black Pepper freshly ground; 1 teaspoon Sugar; 1/3 cup Red wine vinegar; 1 tablespoon Dried basil; 1 tablespoon Dried tarragon; 1 teaspoon Celery seed; 1 cup Cottonseed oil

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INGREDIENTS

1 Bunch broccoli
1 Bunch watercress
1 Head Boston Leaf lettuce
1 Head Iceburg lettuce
2 Tomatoes ; cut into wedges
12 Mushrooms ; cleaned & sliced
MUSTARD HERB DRESSING
1 Garlic
2 Green onions ; minced
1/2 teaspoon Dijon mustard
2 teaspoons Salt
1/2 teaspoon Black Pepper ; freshly ground
1 teaspoon Sugar
1/3 cup Red wine vinegar
1 tablespoon Dried basil
1 tablespoon Dried tarragon
1 teaspoon Celery seed
1 cup Cottonseed oil

Servings

INSTRUCTIONS

Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress & lettuces. Shake off excess moisture & tear into bite-size pieces. Place in individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over the leaves and toss with the dressing.

DRESSING: Place all ingredients except the oil in the blender. Process until well blended. With the machine still on, add the oil in a slow, steady stream. THE IMPECCABLE PIG E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979

From the ~~ltMicro Cookbook Collection of American recipes>, downloaded from G Internet, G Internet.

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Tossed Salad W/ Dressing

1 Bunch broccoli
1 Bunch watercress
1 Head Boston Leaf lettuce
1 Head Iceburg lettuce
2 Tomatoes cut into wedges
12 Mushrooms cleaned & sliced
 MUSTARD HERB DRESSING
1 Garlic
2 Green onions minced
1/2 teaspoon Dijon mustard
2 teaspoons Salt
1/2 teaspoon Black Pepper freshly ground
1 teaspoon Sugar
1/3 cup Red wine vinegar
1 tablespoon Dried basil
1 tablespoon Dried tarragon
1 teaspoon Celery seed
1 cup Cottonseed oil

Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress &  lettuces. Shake off excess moisture & tear into bite-size pieces. Place in  individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over  the leaves and toss with the dressing.

DRESSING: Place all ingredients  except the oil in the blender. Process until well blended. With the machine  still on, add the oil in a slow, steady stream.    THE IMPECCABLE PIG    E. INDIAN SCHOOL RD.;SCOTTSDALE    WINE: J. PHELPS CHARDONNAY, 1979

From the ~~ltMicro Cookbook Collection of American recipes>, downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 6

Calories: 436
Calories from Fat: 342 (78%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 19.3g
Cholesterol 0mg		0 %
Sodium 73.6mg		3 %
Potassium 1099.1mg		29 %
Total Carbohydrate 21.5g		6 %
	Dietary Fiber 7.9g	31 %
	Sugars, other 13.6g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 436

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