Cleopatra Salad and Bittersweet Dressing
1 head cauliflower, broken into buds
2 cups chopped celery or Chinese celery
1 head lettuce
2 heads romaine
1 can (2 ounces) anchovies, cut into pieces
1/4 cup grated Parmesan cheese
Bittersweet Dressing
3/4 cup vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon TABASCO brand Pepper Sauce
1/2 cup ketchup
3/4 cup salad oil
1 onion, grated
Prepare cauliflower and celery; refrigerate. Tear lettuce into bite-size pieces in large bowl. Add cauliflower, celery and anchovies. Sprinkle with grated Parmesan cheese. Toss with Bittersweet Dressing.
Dressing-Blend all ingredients in jar or bowl. Chill before serving. Shake or beat before serving.
Makes 6 servings
Source The Tabasco People
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