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The
parmesan cheese dressing tastes similar to blue cheese dressing
and is simple to prepare. Radishes and carrots give this salad a
variety of colors, textures and flavors.
Tossed Salad
4 cups iceberg lettuce, rinsed, drained and torn
2
small radishes, unpeeled and shredded
1
medium carrot, peeled and shredded
1
tablespoon chopped fresh parsley
2
small boiler onions, peeled and thinly sliced
Parmesan Dressing
¼ cup
mayonnaise
¼ cup
Italian dressing
2
tablespoons grated parmesan cheese
Freshly
ground Tellicherry peppercorns
1. Rinse
the lettuce in a colander, then pat dry with a paper
towel,
pressing gently so as not to bruise the lettuce. If you
have
a lettuce spinner, that is a better option.
2. Prepare the
vegetables and toss with the lettuce. Refrigerate
to
make the lettuce crisp.
3. Mix the
mayonnaise, Italian dressing and parmesan cheese.
Serve
dressing on the side. Sprinkle the individual salads
with
pepper to taste.
Makes 4 side salads
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