| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Cheese, Salads | 4 | Servings | |
INGREDIENTS
| 3 | oz | Walnut halves |
| 2 | T | To 3T white wine vinegar |
| 1/2 | t | Freshly ground pepper |
| 1/4 | t | Salt |
| 7 | T | Olive oil |
| 1 | Head romaine, cleaned | |
| torn into large pieces | ||
| 1/2 | Head chicory, cleaned | |
| torn into large pieces | ||
| 1 | Avocado, peeled pitted | |
| sliced lengthwise | ||
| dipped in lemon juice | ||
| 1 | Bunch scallions with tops | |
| trimmed chopped | ||
| 4 | oz | Roquefort cheese |
| crumbled about 3/4 cup |
INSTRUCTIONS
Toast walnuts in heavy skillet over medium heat, stirring frequently, until golden, 5 to 8 minutes. Remove from skillet; cool and reserve. 2. Mix vinegar, pepper and salt in small bowl. Add oil in thin, steady stream, whisking continuously until dressing is smooth and thoroughly mixed. 3. Combine romaine, chicory, avocado, scallions, cheese and reserved walnuts in large salad bowl. Pour dressing over salad; toss. Taste and adjust seasonings. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 509
Total Fat: 58.7g
Cholesterol: 8.8mg
Sodium: 446.2mg
Potassium: 370.8mg
Carbohydrates: 9.1g
Fiber: 4.7g
Sugar: 1.9g
Protein: 4.6g