Green Salad with
Blue Cheese Vinaigrette
1 Head each Or Romaine Or Leaf Lettuce
1 Medium Cucumber Sliced
4 Romano Tomatoes Sliced
2 Large Carrots Sliced or Shredded
1 Medium size Clove of Garlic
2/3 Cup Salad Oil
1/4 Cup Grated Parmesan
1/3 Cup Crumbled Blue Cheese
1/4 Cup Fresh Lemon Juice
1/3 Tsp. Salt
1/4 Tsp. Fresh Ground Black Pepper
Mix Cheeses together and set aside. Peel garlic, and cut into quarters.
Pour oil into a jar, and drop garlic quarters into the oil. Let stand at room
temperature for at least 30 minutes. Remove garlic from the oil and set aside.
Add the lemon juice, salt, and pepper to the oil. Cover and shake well.
Take the garlic and rub the inside of a large salad bowl. Tear lettuce into bowl.
Add tomatoes, cucumber slices, onions, and shredded carrots, toss lightly.
Top with the cheeses, and drizzle vinagrette over and toss lightly. Have pepper
grinder on hand to season each to individual taste.