Roquefort salad

Yield: 1 servings

Measure Ingredient
¼ cup Tasted pine nuts; (pignoli)
1 small Ripe avocado
1 small Lime; Juice of
½ \N Head lettuce
1 bunch Arugula
\N \N Assorted greens - your choice
½ cup Roquefort cheese; crumbled
1 large Clov garlic; chopped
2 teaspoons Dijon-style mustard
1 tablespoon Snipped fresh chives
1 tablespoon Fresh lemon juice
2 tablespoons White wine vinegar
¼ cup Olive oil
\N \N Salt and freshly ground pepper to taste

In glass measuring cup, add nuts and microwave on high heat, stirring every 30 seconds until toasted. Peel, pit and slice the avocado. Sprinkle with lime juice in small bowl. In large bowl, combine lettuce, arugula and assorted greens. Sprinkle lettuce with pinenuts and roquefort cheese. Toss to mix. In a small bowl, whisk together the garlic, mustard, chives, 1 tablespoon lemon juice and vinegar. Whisk in the oil, until well mixed.

Pour the dressing over the salad. Toss gently to coat. Arrange the avocado slices on top of the salad. Add salt and pepper as desired. Serve immediately.

Approximately 5 minutes.

Per serving (excluding unknown items): 737 Calories; 72g Fat (86% calories from fat); 15g Protein; 12g Carbohydrate; 50mg Cholesterol; 1157mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2104 Converted by MM_Buster v2.0l.

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