Roquefort and Toasted Walnut Salad

Roquefort and Toasted Walnut Salad

An elegant yet quick-to-fix salad that features fresh greens, blue cheese and fresh chives.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

Toasted Walnut Dressing
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
Salad
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.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
How-To
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:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 205 ),
  • Total Fat 23 g
    • (Saturated Fat 4 g,),
  • Cholesterol 10 mg;
  • Sodium 220 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 Very Lean Meat;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.