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Walnut & Roquefort Salad

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Submitted by rbmcdonald

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

3 86.7
OUNCES ML/G WALNUTS
2 to 3
TABLESPOONS WHITE WINE VINEGAR
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
¼ 1.3
TEASPOON ML SALT
7 105
TABLESPOONS ML OLIVE OIL
1 1
MEDIUM MEDIUM ROMAINE LETTUCE
cleaned, torn in large pieces *
½ 0.5
EACH EACH CHICORY
head, cleaned, torn into large pieces *
1 1
EACH EACH AVOCADOS
peeled, pitted, sliced lengthwise, dipped in lemon juice
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
with tops, trimmed, chopped *
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 455 90% from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 659mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 17%
Sugars g
Protein 20g
Vitamin A 7% Vitamin C 9%
Calcium 20% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free
 

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