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| 1/3 | cup olive or vegetable oil |
| 1/4 | cup coarsely chopped walnuts, toasted |
| 2 | tablespoons lemon juice |
| 1 | clove garlic |
| 1/8 | teaspoon salt |
| 1/8 | teaspoon pepper |
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| 1 | small head radicchio, torn into bite-size pieces (4 cups) |
| 1 | head Bibb lettuce, torn into bite-size pieces (4 cups) |
| 1/2 | cup crumbled Roquefort or blue cheese (2 oz) |
| 1/2 | cup 1/2-inch pieces fresh chives |
| 1/3 | cup coarsely chopped walnuts, toasted |
| 1. | In blender or food processor, place all dressing ingredients. Cover and blend on high speed about 1 minute or until smooth. |
| 2. | In large bowl, mix all salad ingredients. Add dressing; toss to coat. |
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| Roquefort is a blue cheese that has been enjoyed since Roman times. Made from sheep’s milk, this “king of cheeses” is aged for at least 3 months in limestone caverns near the Roquefort village in southwestern France. |
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| Eating untoasted walnuts is like eating untoasted bread—there's no comparison! To toast nuts, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until you can smell the toasted aroma. |
Nutrition Information:
240 ( 205 ); 23 g ( 4 g); 10 mg; 220 mg; 5 g ( 2 g); 5 g 14 %; 12 %; 8 %; 4 % 1 ; 1/2 ; 4