Chopped Vegetable Salad

Recipe Ingredients

		"21" Lorenzo Dressing
1/2 teaspoon	2.5ml	Dry English mustard - dissolved in
1 tablespoon	15ml	Water
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Red wine vinegar
1/3 cup	78ml	Pure olive oil
2 tablespoons	30ml	Prepared chili sauce
2 tablespoons	30ml	Finely-chopped watercress leaves
2 tablespoons	30ml	Chopped cooked bacon
		For The Salad
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	73g / 2.6oz	Diced fresh-cooked beets
1/2 cup	73g / 2.6oz	Diced red peppers
1/2 cup	73g / 2.6oz	Diced yellow peppers
1/2 cup	73g / 2.6oz	Diced cucumbers
1/2 cup	31g / 1.1oz	Diced tomatoes
1 cup	237ml	Bibb lettuce head - washed, dried, (small)
		And torn into bite-size pieces
1 1/2 cups	355ml	Shredded iceberg lettuce

Recipe Instructions

In the bowl of a food processor fitted with a steel blade, combine the mustard paste, salt and pepper. Pulse the mixture together briefly. Then add the vinegar a little at a time. While continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy, mayonnaise-like emulsion. At this point, the dressing can be refrigerated for up to 1 week. When ready to serve, stir in the chili sauce, watercress, and bacon to complete the classic "21" Lorenzo Dressing.

Put the remaining salad ingredients in a large bowl and toss with the dressing.

This recipe yields 4 to 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B34 broadcast 01-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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