Michigan Autumn Salad
Serves 12
2 heads Romaine (cut in Julienne strips 1”thick)
1 head bib lettuce (cut in Julienne strips 1” thick)
2 heads Belgian endive (Julienne 1” strips)
4 carrots peeled (Julienne strips 1” thick)
1 cup chopped walnuts
2 cups dried cherries
Dressing:
½ cup sugar
½ cup salad oil
½ cup white wine vinegar
2 tsp. salt
3 large cloves (crushed, minced) Garlic
1 TBS. finely grated onion
Place dressing ingredients in a blender, blend well and refrigerate overnight.
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