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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roquefort and Toasted Walnut Salad Recipe

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This recipe for Roquefort and Toasted Walnut Salad is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD:
1 small head radicchio, torn into bite-size pieces (about 4 cups)
1 head Bibb lettuce, torn into bite-size pieces (4 cups)
½ cup crumbled Roquefort or blue cheese (2 oz)
½ cup pieces (about ½") fresh chives
⅓ cup coarsely chopped walnuts, toasted

DRESSING:
⅓ cup olive oil
¼ cup coarsely chopped walnuts, toasted
2 tbsp lemon juice
1 garlic clove
⅛ tsp salt
⅛ tsp pepper
Directions:
Directions:
DRESSING:
Place all ingredients in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Toss dressing with salad and serve.

 

 

 

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