Title: Blue Cheese Salad
Categories: Bobbie - no, Cheese, Eggs, Quick cooki
Yield: 4 Servings

1/4 Vup white wine vinegar
1/4 c Olive or vegetable oil
1 Clove garlic; minced
1/4 ts Pepper
1/4 ts Seasoned salt
1/2 ts Dill weed
1 sm Romaine bunch; torn
3 Hard-boiled eggs; chopped
1 c Croutons
1/2 c Crumbed blue cheese

In a small bowl or jar with tight-fitting lid, combine the first six
ingredients; mix or shake until well blended. Place romaine in a large
salad bowl; top with the eggs, croutons and blue cheese. Add dressing and
toss. Serve immediately. Yield: 4 servings. MC formatting by
bobbi744@sojourn.com

NOTES : "I love the crisp crunch of croutons and tangy touch of dill in
this recipes" says Ann Berg, of Chesapeake, Virginia. "This salad really
has egg appeal."
Recipe by: Quick Cooking Magazine, May/June '98, Extra booklet

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 26, 1998