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  Crisp Salad With Cheese Dressing
 
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Times I Made it:
  0 times
Last Made:
  never
Submitted:
  2011-05-11
Prep Time:
  10 minutes
Yield:
  8 (servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Salads
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  No Bake and No Cook
Occasion:
  Shavuos
Main Ingredients:
  Cheese
  Tomato
Source:
  not specified
Bracha:
  haAdama

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Crisp Salad With Cheese Dressing
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I serve this unique salad on special occasions, either as an appetite-teasing first course or a tempting side dish. The creamy, piquant dressing is delicious, even when made lo-fat.
 
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Helpful Hints
To make the dressing lo-fat, use 1/3 cup oil and 1/3 cup milk instead of 2/3 cup oil. You can also substitute lo-fat cheeses, but the dressing won’t be as smooth and might have a grainier texture.. Another way to save calories is to serve the dressing on the side and drizzle a small amount over your portion.

You can experiment with different vinegars such as balsamic, tarragon, wine, and rice vinegar. These will enhance the taste of the dressing.

Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry, and wash lettuce the day you are going to use it. To ripen tomatoes, put them in a brown paper bag in a dark closet, and they will ripen. To take away the bite of red onions, soak the sliced onions in ice water (water with ice cubes
in it) for 15 minutes.
 
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