Triple Blue Salad

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         FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

At breakfast one day, I eagerly waited for John to comment on my first
attempt at homemade cinnamon rolls. After several minutes with no
reaction, I asked, "If I baked these commercially, how much do you think
I could get for one of them?" Without looking up from his newspaper John
replied, "About 10 years."

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            TODAY'S RECIPE
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The "triple blue" designation of this recipe from Canter-Berry Farms
refers to the blue cheese, fresh blueberries, and blueberry vinegar it
contains. This layered salad travels well, so consider adding it to your
repertoire of picnic and potluck dishes.

Triple Blue Salad

2-3 large tomatoes, cored and thinly sliced
1/2 cup (125 m) crumbled good quality blue cheese
1/2 cup (125 ml) blueberry vinegar or other fruit-flavored vinegar
Freshly ground black pepper to taste
Romaine lettuce leaves
1/2 cup (125 ml) fresh blueberries

Arrange a single layer of the tomatoes in a non-reactive stainless steel
or glass bowl or serving dish. Sprinkle with a little blue cheese,
vinegar, and pepper. Repeat layers until all the ingredients are used.
Let stand at room temperature for 30 minutes, or cover and refrigerate
if you want to keep it longer. To serve, arrange the salad on top of
romaine leaves and garnish with fresh blueberries.
Serves 4 to 6.
Received on Tue Sep 25 04:03:07 2007