Spicy Nut Salsa With Blue Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dip | 16 | Servings | |
INGREDIENTS
| 3 | T | Hazelnut oil or olive oil |
| 4 | t | Dry mustard |
| 2 | t | Ground allspice |
| 1/2 | c | Hazelnuts, coarsely chopped |
| 1/2 | c | Pecan pieces |
| 1/2 | c | Slivered almonds, coarsely |
| chopped | ||
| 1 | c | Celery, chopped |
| 1 | c | Gorgonzola or Blue cheese |
| crumbled | ||
| 2 | T | Honey |
INSTRUCTIONS
Recipe By: July 1993 issue of Bon Appetit Heat first 3 ingredients in heavy large skillet over medium heat. Add nuts and saute until golden, about 7 min. Transfer to large bowl. Stir in celery, cheese and honey. Season with salt and pepper. Makes 4 cups. rec.food.recipes - Ellie L. Cochien - ad976@freenet.carleton.ca CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 66.3mg
Potassium: 135.6mg
Carbohydrates: 5.3g
Fiber: 1.9g
Sugar: 2.9g
Protein: 2.4g