"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crunch Salad Recipe

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This recipe for Crunch Salad, by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Beuten-Bucky's wife. Bucky is Ed's son
Added: Wednesday, July 5, 2006


1 head iceburg lettuce
1 head romaine lettuce
(or you can substitute a bag of iceburg and romaine)
7 chopped green onions
7 slices of bacon-browned
1/2 c. sugar
1 1/2 tsp. salt + pepper to taste
3 T. red wine vinegar
3/4 c. light salad oil (safflower)
1 c. chow mein noodles
1 c. sliced almonds

Toast noodles and almonds on cookie sheet for 5 minutes in a 350 oven. Cool and set aside
Combine oil, then vinegar, then sugar. Mix well. Toss dressing with salad just before serving. Add noodles and almonds. If dressing sits for a while before putting it on the salad, mix it agian.




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