| 3.00 |
oz |
Walnut halves |
| 4.00 |
oz |
Roquefort cheese, |
| 1.00 |
each |
Bunch scallions with tops, |
| 1.00 |
each |
Avocado, peeled, pitted, |
| 0.50 |
each |
Head chicory, cleaned, |
| 0.50 |
teaspoon |
Freshly ground pepper |
| 1.00 |
medium |
Head romaine, cleaned, |
| 7.00 |
tablespoon |
Olive oil |
| 2.00 |
tablespoon |
To 3T white wine vinegar |
| 0.25 |
teaspoon |
Salt |
|
|
|
Directions
|
1. 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.
|
|
|
 |
Nutrition Facts
per serving
| Calorie | 698.93 |
| Protein | 12.40g |
| Fat | 71.39g |
| Water | 81.56g |
| Sodium | 704.48mg |
| Cholesterol | 25.56mg |
| Carbohydrates | 7.40g |
| Fiber | 3.56g |
| Vitamin A | 508.81mg |
| Vitamin C | 11.24mg |
|
