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Greens or Vegetables with Vinaigrette
From Dorothy McNett's recipes at www.dorothymcnett.com. Drizzle this over hearts of romaine or small endive leaves arranged on a beautiful platter, and serve along with a cheese souffle or a hot casserole.
1 tablespoon almond or walnut oil (not a flavored extract, but the actual oil)
Whisk together and serve over roasted vegetables, or drizzle over a bowl of tender young greens, cabbages and etc., adding fruits and nuts as desired.
Recipe created 1995-05-26.