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Roquefort and Toasted Walnut Salad

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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An elegant yet quick-to-fix salad that features fresh greens, blue cheese and fresh chives.

Roquefort and Toasted Walnut Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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Ingredients

Toasted Walnut Dressing

  • 1/3 cup olive or vegetable oil
  • 1/4 cup coarsely chopped walnuts, toasted
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Salad

  • 1 small head radicchio, torn into bite-size pieces (4 cups)
  • 1 head Bibb lettuce, torn into bite-size pieces (4 cups)
  • 1/2 cup crumbled Roquefort or blue cheese (2 oz)
  • 1/2 cup 1/2-inch pieces fresh chives
  • 1/3 cup coarsely chopped walnuts, toasted

Instructions

  • Step 
    1
    In blender or food processor, place all dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
  • Step 
    2
    In large bowl, mix all salad ingredients. Add dressing; toss to coat.

Nutrition

240 Calories
23 g Total Fat
5 g Protein
5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
205
Total Fat
23 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
220 mg
Potassium
250 mg
Total Carbohydrate
5 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Vegetable; 1/2 Very Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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