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VCE-Red Lettuces with Radish Sprouts

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* Exported from MasterCook *

 

Red Lettuces with Radish Sprouts

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 good handfuls red-leaf salad greens

1 large shallot -- finely diced

1 1/2 tablespoons red wine vinegar

Salt

3 tablespoons extra virgin olive oil

OR sunflower seed oil

1 tablespoon walnut oil

1 cup red radish sprouts

 

Sort through the greens, then trim, wash, and dry them well. Combine the

shallot, vinegar, and 1/4 teaspoon salt in a bowl and let

stand for 10 to 15 minutes. Whisk in the oils. Toss the greens with a few

pinches salt, add the dressing, distribute the radish

sprouts on top, and toss until the leaves are coated evenly.

 

Description:

" Part of a salad's character comes from the mix of greens. Here's one

based on red-leaf lettuces, such as Lollo Rossa, red romaine,

red-tipped butterheads, or some slender leaves of Treviso radicchio.

Pink radish sprouts add a peppery tingle to the mix. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/14/01 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 122 Calories; 14g Fat (97.4% calories

from fat); trace Protein; 1g Carbohydrate; 0g Dietary

Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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