Roquefort and Toasted Walnut Salad

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
205 ),
% Daily Value
Total Fat
23 g
23 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
10 mg
10 %;
Sodium
220 mg
220 %;
Total Carbohydrate
5 g
5 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
12%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Vegetable; 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.