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---------- Recipe via Meal-Master (tm) v8.02


Title: RADICCHIO, FENNEL AND ARUGULA SALAD WITH GORG

Categories: Salads

Yield: 8 servings

    -JUDI M. PHELPS
----------DRESSING----------
  2 tb Balsamic vinegar
  1 ts Dijon mustard
1/3 c Olive oil
    -Salt and pepper
-----------SALAD------------
  6 c Radicchio; shredded
  2 c Fennel bulb; thinly
-sliced

1/2 c Walnuts; toasted and

-chopped

2/3 c Gorganzola; crumbled (3 oz.)

6 c Arugula; coarse stems

-discarded,leaves washed and
-well spun dry

DRESSING: In small bowl whisk balsamic vinegar,
mustard, salt, pepper. Add oil in stream whisking until dressing is emulsified.

SALAD: In a bowl toss radicchio, fennel, walnuts,
Gorganzola and dressing. On 8 plates, arrange the arugula, then put the radicchio mixture on top. Makes

8 servings. Source: Cookbook USA

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com




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