Post by JJ Judkins on Apr 11, 2010 2:14:22 GMT -6
* Exported from MasterCook *
Black & Blue Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Adkins Cookbook
Easy Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads butterhead lettuce
6 oz. cold leftover steak -- thinly sliced
8 cherry tomatoes -- sliced in half6 oz. Bleu cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tb vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills -- the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.
CarbsPerServing:20
Effort:Easy
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 781 Calories; 80g Fat (87.0% calories from fat); 9g Protein; 18g Carbohydrate; 5g Dietary Fiber; 214mg Cholesterol; 241mg Sodium. Exchanges: 3 Vegetable; 1/2 Non-Fat Milk; 13 Fat.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Black & Blue Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Adkins Cookbook
Easy Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads butterhead lettuce
6 oz. cold leftover steak -- thinly sliced
8 cherry tomatoes -- sliced in half6 oz. Bleu cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tb vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills -- the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.
CarbsPerServing:20
Effort:Easy
Source:
"Imported to Master Cook by JJ"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 781 Calories; 80g Fat (87.0% calories from fat); 9g Protein; 18g Carbohydrate; 5g Dietary Fiber; 214mg Cholesterol; 241mg Sodium. Exchanges: 3 Vegetable; 1/2 Non-Fat Milk; 13 Fat.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0