Walnut & Roquefort Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
walnuts
|
|
| 2 to 3 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 7 | tablespoons |
olive oil
|
|
| 1 | medium |
romaine lettuce
cleaned, torn in large pieces |
*
|
| ½ | each |
chicory
head, cleaned, torn into large pieces |
* |
| 1 | each |
avocados
peeled, pitted, sliced lengthwise, dipped in lemon juice |
|
| 1 | bunch |
scallions, spring or green onions
with tops, trimmed, chopped |
*
|
| 4 | ounces |
roquefort cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
walnuts
|
|
|
white wine vinegar
|
|
||
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
salt
|
|
| 105 | ml |
olive oil
|
|
| 1 | medium |
romaine lettuce
cleaned, torn in large pieces |
*
|
| 0.5 | each |
chicory
head, cleaned, torn into large pieces |
* |
| 1 | each |
avocados
peeled, pitted, sliced lengthwise, dipped in lemon juice |
|
| 1 | bunch |
scallions, spring or green onions
with tops, trimmed, chopped |
*
|
| 115.6 | ml/g |
roquefort cheese
crumbled |
|
Directions
Toast walnuts in heavy skillet over medium heat, stirring frequently, until golden, 5 to 8 minutes.
Remove from skillet; cool and reserve.
Mix vinegar, pepper and salt in small bowl.
Add oil in thin, steady stream, whisking continuously until dressing is smooth and thoroughly mixed.
Combine romaine, chicory, avocado, scallions, cheese and reserved walnuts in large salad bowl.
Pour dressing over salad; toss.
Taste and adjust seasonings.
Serve immediately.
