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Mixed Green Salad With Ermite Blue Cheese Dressing Recipe
|Lettuce head||1 (Romaine / Endive / Bibb / Chicory / Combination)|
|Cucumber||1⁄2 (8 Inch Long One)|
|Thin onion slices||4 (Spanish / Bermuda, Mild Ones)|
|Cubed white bread||2⁄3 Cup (10.67 tbs) (Homemade)|
|Olive oil||6 Tablespoon|
|Cider vinegar/Wine vinegar / lemon juice||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Dried crushed marjoram/1/2 teaspoon fresh chopped marjoram||1⁄4 Teaspoon|
|Crumbled ermite||1⁄4 Cup (4 tbs) (Blue Cheese)|
Calories 396 Calories from Fat 319
% Daily Value*
Total Fat 36 g55.7%
Saturated Fat 11.5 g57.7%
Trans Fat 0 g
Cholesterol 37.4 mg12.5%
Sodium 798.2 mg33.3%
Total Carbohydrates 11 g3.6%
Dietary Fiber 2.4 g9.6%
Sugars 2.2 g
Protein 9 g17.5%
Vitamin A 176.8% Vitamin C 61.4%
Calcium 24.6% Iron 10.2%
*Based on a 2000 Calorie diet
Cut the green pepper into 1/4" strips and the celery into diagonal slices 1/4" thick.
Peel and slice the cucumber.
Combine all these vegetables and the onion slices in a large salad bowl, cover and chill.
Melt the butter over medium heat in a frying pan.
When the butter has frothed up add the bread cubes and saute gently until the cubes are golden brown and crisp but not burned.
Remove and drain on paper towel.
Combine all the ingredients for the dressing.
To serve, sprinkle the croutons onto the greens, pour on the dressing and toss well.