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Recipe Name: Anatole Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Head Romaine lettuce
1 Head Limestone lettuce
4 Leaves Belgian endive
4 Leaves spinach
4 Sprigs watercress
2 Medium-sized avocados
peeled & sliced into 6
wedges each
1/4 Pound(s) Cooked lump crabmeat
8 Medium-sized cocktail
shrimp boiled peeled &
deveined
2 Cup(s) Heavy mayonnaise
2 Ounce(s) Roquefort cheese
1/3 Cup(s) Lemon Juice
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Garlic salt
1 1/2 Teaspoon(s) White pepper
10 Sprigs parsley, very finely
chopped
2 Tablespoon(s) Very finely chopped chives
2 Tablespoon(s) Pureed shallots
1 Cup(s) White wine vinegar
Directions:
Clean the greens thoroughly. Tear the lettuce, endive, and spinach
into bite-size pieces and toss together in a salad bowl. Divide the
greens onto four chilled salad plates; top each salad with a sprig of
watercress, 3 avocado wedges, an ounce of crabmeat, and 2 shrimp. Top
with Garganzola Dressing. Combine the mayonnaise, Roquefort, and lemon
juice in a blender. Add the salt, garlic salt, pepper, parsley,
chives, and shallots. Blend at low speed. Add the vinegar very slowly
while continuing to blend at low speed. Chill before serving. L
'ENTRECOTE STEMMONS FREEWAY NORTH, DALLAS. From the <Micro Cookbook
Collection of French Recipes>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 15.7mg
Sodium: 1272.7mg
Potassium: 673.1mg
Carbohydrates: 15.2g
Fiber: 6.4g
Sugar: 2.9g
Protein: 7.3g


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