Title: Garlic Salad
Categories: Salad
Yield: 8 Servings
| 1 | ts | Salt |
| 1 | | Garlic clove, peeled |
| 1 | tb | Vegetable oil |
| 1 | tb | Vinegar |
| 1 | | 3 oz. pkge.Roquefort cheese |
| | | (at room temperature) |
| 1 1/2 | | To 2 small heads iceberg |
| | | Lettuce, torn into bite- |
| | | Sized pieces |
Place salt in salad bowl. Thoroughly mash garlic into salt. Add oil and
vinegar. Cream cheese into above mixture until smooth. It should look
like paste. Can be prepared ahead to this point. Add lettuce and toss.
*Mixture must be at room temperature in order to coat lettuce.* Source:
Atlanta Cooknotes Jr. League of Atlanta. MMFormat: Cindy Hartlin