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Baby Lettuce Salad with Tart Raspberry Vinaigrette


2 tablespoons olive oil
4 tablespoons raspberry vinegar
2 tablespoons rich lamb stock
1 dash black pepper, to taste
1 teaspoon oregano, chopped
1 teaspoon chives, chopped
4 cups baby lettuce leaves

Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX

Serving Size : 4

Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible. Toss with baby lettuce and serve.

Serving Ideas: Add fresh herbs as close to serving time as possible.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.