Category: Salads

4 Belgian endives

1 Bunch watercress

1/2 lb Small white mushrooms



FRENCH DRESSING



1/4 cup Red wine vinegar

1 tbsp Sugar

1 1/2 tsp Coleman's dry mustard

1 pinch MSG

1 1/2 tsp Freshly ground pepper

1 tbsp Salt

1/2 tsp Worcestershire sauce

1 1/2 tsp Hungarian paprika

2 tsp Finely grated onion

3/4 cup Salad oil

Gently pull out the large outer leaves of the endives and slice the centers on the diagonal. Remove the stems from the watercress. Slice the mushrooms, including the stem pieces, for presentation. Attractively arrange the endive, watercress, and mushrooms on four salad plates. Top with French Dressing and serve. French Dressing: Combine all ingredients well.



SCANDIA



SUNSET BLVD., LOS ANGELES.



From the <Micro Cookbook Collection of French Recipes>.