Garden Salad
25 servings

2	heads iceberg lettuce, torn
4	heads butter lettuce, torn
4	bunches spinach, torn
4	pints cherry tomatoes
1	pound carrot, shaved into curls
1	pound sliced mushrooms
1/2	cup red wine vinegar
1 1/2	cups extra virgin olive oil
1	tablespoon minced fresh tarragon
1	envelope zesty Italian dressing mix
1/3	cup ranch dressing mix
3	cups mayonnaise
2	cups milk
1/4	pound blue cheese
1/4	cup chili sauce, or catsup
1	tablespoon very finely minced green bell pepper
1	teaspoon very finely minced onion
1	each hard boiled egg, finely chopped
2	teaspoons parsley, minced
1	tablespoon sweet pickle relish
 
Combine lettuces, spinach, tomatoes, carrots, and mushrooms, toss to mix 
well.  For italian dressing: whisk together oil, vinegar, and tarragon, mix 
well.  For ranch and blue cheese dressings: combine ranch mix, milk, and 2/3 
of the mayonnaise and mix well.  Divide ranch dressing in half and combine 
blue cheese and half of ranch dressing in a blender, process until smooth.  
For 1000 island dressing: combine remaining 1/3 mayonnaise, chili sauce, bell 
peppers, onions, hard boiled egg, parsley, and relish, mix well.  Cover and 
chill dressings.  Serve to the side. 

Nutrition Facts
Amount Per Serving: Calories 377 - Calories from Fat 331
Percent Total Calories From: Fat 88%, Protein 4%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 7g, 
Cholesterol 24mg, Sodium 256mg, Total Carbohydrate 7g, Dietary Fiber 1g, 
Sugars 0g, Protein 3g, Vitamin A 6584 units, Vitamin C 22 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.