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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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16
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32
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48
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64
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80
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96
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Ingredients
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Boston lettuce
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2 heads
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4 heads
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6 heads
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8 heads
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10 heads
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12 heads
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Bleu cheese, Roquefort, Silton, or Maytag; crumbled
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2 oz.
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4 oz.
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6 oz.
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8 oz.
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10 oz.
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12 oz.
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Red onion, thinly sliced
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1/2
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1
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1-1/2
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2
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2-1/2
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3
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Scallion, thinly sliced
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3
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6
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9
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12
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15
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18
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Glazed pecans
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Olive oil
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1/2 C.
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1 C.
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1-1/2 C.
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2 C.
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2-1/2 C.
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3 C.
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Raspberry vinegar
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3 T.
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1/4 C. + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Minced shallots
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1 T.
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2 T.
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3 T.
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1/4 C.
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1/4 C. + 1 T.
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1/4 C. + 2 T.
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Salt
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1/4 t.
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1/2 t.
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3/4 t.
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1 t.
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1-1/4 t.
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1-1/2 t.
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White pepper
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1/8 t.
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1/4 t.
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3/8 t.
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1/2 t.
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1/2 t. + 1/8 t.
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3/4 t.
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 Assembly Directions:
Vinaigrette Dressing:
Combine all ingredients and blend well.
Center Stage Salad:
Combine lettuce, cheese, and onions. Add glazed pecans and toss with Vinaigrette Dressing.
Nutritional Info:
Per Serving: 115 Calories; 11g Fat (83.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 142mg Sodium.
Exchanges: 2 Fat.
From the Monthly Newsletter (Tuesday, April 14, 2009)
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