BUTTER LETTUCE WITH WALNUT VINAIGRETTE
Instructions:
- 1 head butter-leaf lettuce
- 2 tbs Dijon-style mustard
- 3 tbs red wine vinegar
- 1/2 cups olive oil
- 1/2 cups walnut pieces
- 1 tbs parsley flakes
- salt & pepper to taste
- Rinse and tear lettuce leaves into bite-sized pieces.
- Put into gallon double zip-lock in cooler until ready to serve.
- Combine mustard and vinegar in small pot until mixed well.
- Slowly add oil and beat until very well mixed.
- Then add nuts and parsley and beat again.
- Cover and put into cooler until ready to serve.
- Beat well just before pouring over salad.