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All Fired Up!
by Margaret Howard

This salad is simple to prepare, and the crunchy texture is a change from tossed greens. A light version of a Roquefort dressing adds a special flavor statement.
Makes 6 servings and about 1/3 cup dressing.


    Buttermilk Roquefort Dressing
    • 1/3 cup buttermilk
    • 2 tbsp crumbled Roquefort cheese
    • 1 tsp red wine vinegar
    • 1/2 tsp each: Dijon mustard and Worcestershire sauce
    • Salt and freshly ground pepper

    • 8 cups bean sprouts
    • 1 bunch watercress, trimmed of coarse stems
    • 1/2 cup thinly sliced radish (optional)

1. For dressing: In food processor or blender, process buttermilk, cheese, vinegar, mustard and Worcestershire sauce until smooth; season to taste with salt and pepper.

2. For salad: In large salad bowl, toss bean sprouts, watercress and radish, if using. Drizzle with dressing and toss.

Tip: Dressing can be made 3 days ahead and stored in a tightly sealed container in the refrigerator. Stilton or blue cheese can replace Roquefort.

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