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  1. Exported from MasterCook

  2. Bellringer Salad

  3. Recipe By : Magazine

  4. 12 Preparation Time :

  5. Categories : Salads And Dressings

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 clove garlic -- halved

  8. 1 med head romaine lettuce -- torn in small pieces

  9. 1 med head iceberg lettuce -- torn in small pieces

  10. 1 med zucchini -- sliced thin

  11. 1 15 oz can garbanzo beans -- drained

  12. 3/4 c ripe olives, drained -- sliced lengthwise

  13. 1 6 oz jar marinate artichoke hearts -- drained

  14. 1 7 oz can water-packed tuna -- drained and flaked

  15. 2 med tomatoes -- cut in wedges

  16. 2 hard-boiled eggs -- quartered

  17. 1 c Monterey jack cheese -- cubed

  18. 1 c croutons

  19. French Mustard Salad Dressing:

  20. 2 tbsp prepared mustard

  21. 1 egg

  22. 1/2 tbsp salt

  23. 2 drops hot sauce

  24. 3 tbsp cider vinegar

  25. 3 tbsp instant minced onion

  26. 1 c salad oil

  27. Rub a large salad bowl with garlic. Combine lettuce, vegetables, and tuna in b

  28. owl; toss lightly with 1 cup French Mustard Salad Dressing.

  29. Arrange tomato wedges, hard-cooked eggs, and cheese cubes over the salad; spoon

  30. on remaining 1/4 cup dressing. Sprinkle with croutons.

  31. FRENCH MUSTARD SALAD DRESSING: Combine all ingredients except oil in container

  32. of electric blender; process on high speed until well blended. Gradually add oil, and continue to blend. Dressing will thicken as oil is added. If not use

  33. d immediately, beat well before serving. Yield: about 1 1/4 cups. - - - - - - - - - - - - - - - - - -

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