Title: Lettuce Salad with Walnut Dressing
Categories: Salads, Appetizers, Easter
Yield: 8 Servings

-----------------------------------SALAD-----------------------------------
4 Heads Boston lettuce, torn
-into bite-size pieces
(about 8 cups)
1 c Coarsely chopped, toasted
-walnuts

------------------------------WALNUT DRESSING------------------------------
2/3 c Walnut oil
1/3 c Lemon juice
1/2 ts Dijon-style mustard
3/4 ts Sugar
Dash salt
Dash pepper

(SALAD): Combine lettuce and walnuts in salad bowl. Make walnut dressing;
pour over salad and toss. *Bibb or leaf lettuce can be used. Yield: 8
servings.

(DRESSING): *Walnut oil is available in large supermarkets and specialty
food shops. Vegetable oil can be substituted, but it will lace the flavor
of walnut oil. Shake ingredients in covered jar. Refrigerate until serving
time. Walnut dressing can be made 4 days in advance; refrigerate covered.
Yield: 1 cup Typed in MMFormat by cjhartlin.msn@attcanada.net Source:
Four Seasons Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999