Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took first place in the State Journal’s salads category in 1993 and was submitted by Mary Erickson of Madison.

Gruyere and walnut salad

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

6 to 8 cups torn salad greens

½ cup sliced red cabbage

½ cup chopped toasted walnuts

6 ounces Gruyere cheese, cut in strips

Combine oil, vinegar, mustard, salt and pepper; blend well. Combine remaining ingredients. Toss with dressing before serving. Yield: 6 servings

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