Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
1 Head romaine lettuce; 1/2 c Beets; well drained cold
1 c Cherry tomatoes; halved -- cooked julienne-cut
Chive dressing 1/2 c Parsley; chopped finely
1/2 c Blue cheese; crumbled

-----------------------CHIVE DRESSING----------------------------
1/4 c Salad oil; 1 ds White pepper;
2 tb Red wine vinegar 2 tb Chives snipped -=OR=-
2 tb Olive oil; 2 tb Green onion; using the
1/2 ts Salt (OPTIONAL) -- the green portion for
1 ts Dijon-style mustard; -- chopped chives

Rinse, drain, and trim core from romaine, discarding discolored
leaves. Tear into bite-sized pieces (you should have about 8 cups).
Just before serving, mix romaine and cherry tomatoes. Mix lightly
with Chive Dressing. Top with cheese, beets and parsley, if you like.
As you serve salad, divide cheese and beets evenly among each portion.

DRESSING: In blender or food processor combine salad oil, red wine
vinegar, olive oil, salt, mustard, pepper and chives. Whirl or
process until smoothly blended. If dressing is made ahead, shake
well before using. Makes about 1/2 cup.

TIPS: You can substitute thinly sliced green onions, using a good
portion of the green tops for fresh chives. Add a tablespoon fresh
chopped parsley to enhance the color. This salad makes a good use of
canned beets. To make a warm weather main dish salad, mix in strip of
cold chicken or turkey breast.

Source: My Great Recipes Packet 2. Brought to you and yours via Nancy
O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-24-95

Browse by categories