Please accept this recipe book from - Kean Miller LLP

Vegetable Salad
2 cans French style green beans, drained
1 can LeSueur English peas, drained
1 can LaChoy fancy mixed Chinese vegetables, drained
3/4 cup green pepper, chopped
1 cup celery
sliced fresh mushrooms (optional)
salt to taste
1/2 cup Wesson oil
1-1/4 cup sugar
1 cup vinegar
4 Tbsp. water
In a large glass bowl, mix together green beans, peas, Chinese vegetables, green pepper, celery,
mushrooms and salt. In a saucepan, mix oil, sugar, vinegar and water, and bring to a boil until
sugar dissolves. Stir 1 or 2 minutes. Pour oil mixture over vegetables and refrigerate overnight.
Drain off marinade before serving. Serve over lettuce.
by Aileen Johnson (Baton Rouge), a staff attorney practicing in the commercial real estate area
Gorgonzola Salad
Salad:
1 large head butter lettuce
2 red Bartlett pears
1/2 cup walnut halves
1-1/2 oz. Gorgonzola cheese
Dressing:
1/4 cup of balsamic vinegar
1 Tbsp. sugar
1 Tbsp. extra virgin olive oil
Mix salad ingredients together and refrigerate. Top with dressing just before serving. Mixing
dressing in too early will cause lettuce to wilt. Garnish with crushed red pepper and pita bread
triangles.
by Jeff Boudreaux (Baton Rouge), an associate practicing in the litigation and construction law
areas
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