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The Butterfly Garden's Salad and Poppy Seed Dressing

1/2 C. (or so) sliced almonds, toasted
1 T. olive oil
1 T. sugar
4 crisp romaine hearts (or a bag of loose romaine heart lettuce, divided among 4 plates)
2 kiwi, peeled and sliced
15 oz. can mandarin oranges, drained
1/2 C. (or so) coarsely grated Parmesan cheese

Poppy seed dressing:
3/4 C. sugar plus 1 1/2 T.
1 t. dry mustard
1/2 C. chopped onion
1 t. salt
1/3 C. balsamic vinegar
1 C. mazola oil
1 1/2 T. poppy seeds

To make salad:
In a skillet, stir together almonds, olive oil and sugar. Cook over medium to medium-low heat until almonds smell "toasty." Allow to cool slightly.

On 4 plates, arrange equal amounts of romaine hearts, kiwi slices, mandarin oranges and Parmesan. Sprinkle with almonds.

To make dressing:
Whisk together all ingredients until you can no longer feel the sugar grains (because they have dissolved in the liquid) and the whisk leaves a trail in the thickened mixture. Drizzle, to taste, over plates. Makes about 3 cups, so you will have leftover dressing.

Serves 4.

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