From brawny@mindspring.com Mon Jul 28 14:38:31 1997 Date: 24 Jul 1997 12:01:45 -0600 From: Bill Newsgroups: rec.food.recipes Subject: Endive, Beet and Red-Onion Salad Followup-To: rec.food.cooking MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Endive, Beet and Red-Onion Salad Categories: Salads Yield: 4 Servings 1/2 lb Raw Beets, trimmed 1 sm Red onion 1 tb Red Wine Vinegar 4 tb Finely Chopped Parsley 3 md Heads of Belgian Endives 1 tb Dijon Mustard 3 tb Vegetable oil Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. MMMMM Join us at Myrtlewood Farms!! http://www.mindspring.com/~bjbear/brawny.html Knoxville, TN USA ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.