Head radicchio, torn into Bite-size pieces (about 4 cups)
1
Head bibb lettuce, torn into Bite-size pieces (about 4 cups)
1/2 Tasse
Crumbled roquefort or blue, Cheese (about 2 ounces)
1/2 Tasse
One-half-inch pieces fresh, Chives
1/3 Tasse
Coarsely chopped walnuts, Toasted
Toasted Walnut Dressing
1/3 Tasse
Olive oil or vegetable oil
1/4 Tasse
Coarsely chopped walnuts, Toasted
2 Esslöffel
lemon juice
10 Milliliter
garlic
1/8 Teelöffel
salt
die Zubereitung:
Instructions:
Roquefort and Toasted Walnut Salad is nice to garnish with additional. 1 dash pepper Prepare Toasted Walnut Dressing. Toss with remaining ingredients. 6 Servings (About 1-1/3 Cups Each); 220 Calories Per Serving. Toasted Walnut Dressing: Place all ingredients in blender or food processor. Cover and blend on high speed, or process, about 1 minute or until smooth.
