Spinach And Endive Salad With Blue Cheese Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Belgian | April 1992 | 1 | Servings |
INGREDIENTS
| 2 | T | Blue cheese |
| 1 | T | Red-wine vinegar, or to |
| taste | ||
| 3 | T | Olive oil |
| A dash of Worcestershire | ||
| sauce | ||
| 4 | c | Spinach leaves, washed well |
| and | ||
| spun dry | ||
| 1 | Belgian endive, sliced thin | |
| crosswise |
INSTRUCTIONS
In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well. Serves 2. Gourmet April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 423
Calories From Fat: 394
Total Fat: 44.6g
Cholesterol: 10.6mg
Sodium: 229.1mg
Potassium: 148.7mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1g
Protein: 3.6g