|Recipe Name:||Autumn Salad||Submitted by:||Administrator|
|Number of Servings:||6|
2 Tablespoon(s) Butter
3 Ounce(s) Walnut Halves
1/4 Cup(s) Seasoned rice vinegar
1 Teaspoon(s) Honey
1 Tablespoon(s) Dijon mustard
1 Head green leaf
lettuce torn into
1 Head red leaf lettuce
torn into bite-size pcs.
1 Red bell pepper, cored
seeded and cut into
3/4 Cup(s) Peeled, julienned jicama
1/2 Pound(s) Fresh figs, ends trimmed and
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Sun, 7
Jul 1996 11:00:19 +0000 In small skillet, melt butter over low heat.
Add walnuts and toast gently, watching closely to prevent burning.
Remove with slotted spoon and drain on paper towels. Cool to room
temperature. In small bowl combine vinegar, honey, and mustard. Whisk
to blend and set aside. In large bowl combine lettuce, bell pepper,
jicama, and figs. Add dressing, toss to coat, and sprinkle with
reserved walnuts. Serves 6. SOURCE: Colorado Collage Cookbook EAT-L
Digest 6 July 96 From the EAT-L recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 113
Total Fat: 13.3g