Title: Tossed Salad W Red Roquefort
Categories: Salad
Yield: 6 Servings

1 Head Iceberg lettuce
1/2 Head Romaine lettuce
1/4 Head endive
Seasonal vegetables:
-tomatoes; cucumbers;

---------------------------RED RAQUEFORT DRESSING---------------------------
-radish, etc.
1/4 c Minced onion
1 1/4 c Mayonnaise
5 tb Ketchup
2 1/2 tb Sugar
2 1/2 tb Red wine vinegar
1/2 tb Dijon mustard
3/4 ts Salt
3/4 ts Paprika
1/2 ts Celery seed
1/8 ts Black pepper

Remove core from iceberg lettuce; hold under cold running water until
leaves separate. Wash romaine and endive. Refrigerate for at least 1 hour
before serving. Tear into bite-size pieces. Toss with Red Roquefort
Dressing. Garnish with seasonal vegetables of your choice. Directions for
Red Roquefort Dressing: Put all ingredients except cheese in mixing bowl.
Stir with paddle until combined. Add crumbled cheese and stir lightly.
Refrigerate. Note: Dressing will keep several weeks in refrigerator.

JEFFERSON AVE. BOARDING HOUSE

SOUTH JEFFERSON AVE., ST. LOUIS

ST. RAPHAEL ON ROCKS

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.