Ona Munson's Mexican Salad
Line a large flat bowl with crisp lettuce. Cover with 4 tomatoes, sliced. Peel and slice 2 medium sweet white onions, and separate into rings. Arrange on tomatoes. Garnish with asparagus, radiating from center in two rows, with ripe olives in center and at intervals around the plate. Sprinkle with minced parsley, and serve with:
Piquante Dressing:
Mix together 1 teaspoon chili powder, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon prepared mustard. Mix to a paste with 1/4 cup vinegar, adding it gradually. Add 1/4 cup olive oil, and beat thoroughly.
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