Title: Judy Scorza's House Salad
Categories: La, Times
Yield: 12 servings

1/4 ts Minced garlic
1/4 ts Dry mustard
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Worcestershire sauce
1 ts Salt
1 ts Sugar
1 ts Freshly ground pepper
1/2 c Extra-virgin olive oil
16 c Torn mixed greens; such as
-bibb,
Red lettuce leaves and
-arugula; stems trimmed,
And leaves washed and
-crisped

Combine garlic, dry mustard, vinegar, lemon juice, Worcestershire sauce,
salt, sugar and pepper in jar with lid. Cover and shake until sugar and
salt are dissolved. Add oil and shake until mixed. (Vinaigrette can be made
a few days ahead and refrigerated. Let come to room temperature and shake
well before using.) Put crisped greens in large bowl. Add 2/3 cup dressing
and toss gently until well mixed. Add remaining dressing as needed. Adjust
seasoning as needed. Yields 12 servings.

Each serving: 96 calories; 216 mg sodium; 0 cholesterol; 9 grams fat; 3
grams carbohydrates; 1 gram protein; 0.53 gram fiber

Recipe Source: Los Angeles Times - 04-14-1999

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.