GOURMET SPINACH SALAD

[April B.]

From: "Dorothy Ratliff"
To: [e-mail]

GOURMET SPINACH SALAD
Serves: 4-6

1 bunch - spinach
1/2 small - head cabbage
1 cup - cauliflower, cut into flowerets, blanched and chilled
1 (16-ounce) can - peas and carrots, drained
1/4 pound - bean sprouts
1/2 pound - mushrooms, sliced
1/4 teaspoon - salt
Pepper
Roquefort Dressing, recipe below

Shred spinach and cabbage. Toss with cauliflower, peas and carrots,
bean sprouts, mushrooms, salt and pepper. Serve with Roquefort
Dressing.

ROQUEFORT DRESSING

3 ounces - Roquefort cheese, crumbled
1/2 cup - salad oil
3 tablespoons - red wine vinegar
1 small - onion, quartered
1/4 teaspoon - dry mustard
Pepper
1 teaspoon - garlic salt
1 ounce - Cognac or Brandy

Place cheese, salad oil, vinegar, onion, dry mustard, pepper, garlic
salt and Cognac in blender. Blend about 5 seconds. Do not over-blend.
If blender is not available, finely chop onion then place all
ingredients
in a large bowl and beat with wire whisk. Refrigerate until ready to
use.