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From: pmr@sdchema.UUCP (Pat M. Rule)
Newsgroups: net.cooks,net.veg
Subject: Re: Blue Cheese Salad Dressing
Message-ID: <462@sdchema.sdchema.UUCP>
Date: Thu, 10-Oct-85 13:44:25 EDT
Article-I.D.: sdchema.462
Posted: Thu Oct 10 13:44:25 1985
Date-Received: Sat, 12-Oct-85 06:36:50 EDT
References: <171@ciprico.UUCP> <728@terak.UUCP> <2337@sunybcs.UUCP>
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Organization: Chemistry, UC San Diego
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Xref: linus net.cooks:4049 net.veg:462

I have made a salad with blue cheese dressing for years and my
family has always enjoyed it.  First of all, I squeeze a couple
of cloves of fresh garlic into a wooden salad bowl and completely
spread over the bottom of the bowl.  Use crisp romaine lettuce
(about 1 large head or 2 small) and tear into bite size pieces.
Sprinkle generously with red wine vinegar with garlic and olive
oil (Bertolli).  Last, I throw in a wedge of Danish Imported
Blue Cheese (about $1.25) which I have crumbled.  Toss and serve
with homemade croutons.