Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
Boil duck for 30-45 minutes in
nd pestle. Use to coat duck.
Heat olive oil in
rain fat off, retain); turn duck breast-side-up and roast
ime.
Method for the duck.
Combine all marinade ingredients
75 degrees.
Pat the duck dry and prick all over
Pick and wash duck thoroughly.
Rub 1/2
side.
To make the duck: in a 12-inch saute
Combine duck and onions in a bowl.
Mix mandarin peel and dressing, pour over duck and onion.
Refrigerate at least 2 hours, stirring occasionally.
In a small skillet, heat butter over moderate heat.
Add garlic salt and walnuts, saute until nuts turn golden brown, stirring frequently.
About 1/2 hour before serving, combine mandarin segments with duck and dressing mixture.
Add more French dressing if necessary.
Salt and pepper to taste, serve duck mixture on lettuce leaves, top with sauteed nuts.
Serves 6.
rom the cavity of the duck and pierce the skin of
DUCK STOCK: Quarter the onion, cut
arge casserole dish, brown the duck breasts for about 8 minutes
ndercooked (as in \"blender Bearnaise\" recipes), it will taste raw.
.
Meanwhile, trim fat from duck; remove and discard wings. Cut
eat 2 tbsp goose (or duck) fat in a large Dutch
arge bowl combine puree with duck and marinate, covered for 2
Lift the skin from the duck breast with a wooden spoon