Iowa-style Tossed Salad

By alas14

Ingredients

• 3 cups iceberg lettuce -- shredded
• 1 cup green cabbage -- shredded
• 1 cup whole kernel corn, frozen or canned
• 1 egg, hard cooked -- finely chopped
• 1/2 cup blue cheese, crumbled
• 1/3 cup red wine vinegar
• 1/2 cup olive or salad oil
• 1 teaspoon onion -- minced

Preparation

Step 1

Make dressing:
Combine vinegar, oil, onion, and blue cheese. Blend well.
Refrigerate one hour.

Make salad:
In salad bowl, lightly toss all ingredients. Refrigerate one hour.

Just before serving, pour 1/3 cup of the dressing over the salad; toss lightly.
(Refrigerate remaining dressing for later use.)
Sprinkle with egg.