Romaine/garlic And Basil I.e.s.jjgf65a

Title: ROMAINE/GARLIC AND BASIL I.E.S.JJGF65A

Categories: Salads, Dressings, Sauces

Yield: 4 servings

1 x IRWIN SOLOMON (JJGF65A)

12 ea LEAVES ROMAINE LETTUCE

1 ts BALSAMIC VINEGAR

1/2 ea SMALL HEAD RADICCHIO

1 ts FRESH LEMON JUICE

1 ea CLOVE GARLIC IN SLIVERS

1/2 ts DRIED BASIL

1/4 c VIRGIN OLIVE OIL

1 x SALT AND PEPPER TO TASTE

: WHILE WATER IS BOILING FOR RICE,WASH THE

ROMAINE LEAVES AND RADICCHIO,PAT DRY AND WRAP IN

TOWELING AND PLACE IN REFRIGERATOR. WHEN THE SHRIMP

ARE DONE COOKING AND STANDING,COMPLETE THE SALAD BY

SLICIN THE GARLIC IN SLIVERS AND MASHING IT WITH A

FORK IN A SALAD BOWL WITH THE OLIVE OIL.INCOROPERATE

THE VINGAR AND LEMON JUICE. REMOVE THE

LETTUCE LEAVES FROM THE REFRIGERATOR,BREAK THEM UP

AND ADD THEM TO THE SALAD BOWL.TOP WITH THE BASIL AND SALT AND PEPPER.TOSS WELL.MAKES FOUR SERVINGS.

**GOES WITH SPICY SHRIMP WITH BROWN RICE** --