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Title: Blue Cheese Salad
Yield: 4 Servings

Ingredients

    1/4    vup white wine vinegar
    1/4 c  olive or vegetable oil
      1    clove garlic; minced
    1/4 ts pepper
    1/4 ts seasoned salt
    1/2 ts dill weed
      1 sm romaine bunch; torn
      3    hard-boiled eggs; chopped
      1 c  croutons
    1/2 c  crumbed blue cheese

Instructions

In a small bowl or jar with tight-fitting lid, combine the first six
ingredients; mix or shake until well blended. Place romaine in a large
salad bowl; top with the eggs, croutons and blue cheese. Add dressing and
toss. Serve immediately. Yield: 4 servings. MC formatting by
bobbi744@sojourn.com

NOTES : "I love the crisp crunch of croutons and tangy touch of dill in
this recipes" says Ann Berg, of Chesapeake, Virginia. "This salad really
has egg appeal."
Recipe by: Quick Cooking Magazine, May/June '98, Extra booklet

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 26, 1998

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