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Prep 25min
Total25min
Servings6
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Ingredients
Dressing
2/3
cup coarsely chopped walnuts
1/3
cup olive oil
2
tablespoons lemon juice
1
clove garlic
1/8
teaspoon salt
Dash of pepper
Salad
8
cups ready-to-eat salad greens (any variety)
1/2
cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2
cup 1/2-inch pieces fresh chives
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Steps
1
To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
2
In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
3
In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.
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To get more life out of your own lettuce, wrap separated leaves in paper towels and place in a plastic bag. Then squeeze as much air as possible from the bag before refrigerating.
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