Sunday, November 3, 2013

Ruth Ann Hogan's Romaine Salad with Two Cheeses

Thanks to Ruth Ann Hogan for bringing a delicious salad to the Historical League October meeting. This recipe is from page 169 in Tastes & Treasures cookbook.

Romaine Salad with Two Cheeses

1/2 cup Shredded Parmesan Cheese
1/4 cup Shredded Romano Cheese
2 avocados
6 green onions chopped fine
Juice of 2 lemons
1/4 teaspoon salt
3/4 cup olive oil
2 teaspoons Beau Monde seasoning
2 heads of Romaine lettuce torn - arrange on top of ingredients above

Combine all ingredients in a large bowl and mix well. Arrange the romaine over the top; do not mix.
Chill, covered, for 4-24 hours. Toss just before serving.

Serves 6-8