Try this Grape, Arugula, Endive, And Roquefort Salad recipe, or contribute your own.
Suggest a better descriptionIn a small bowl whisk together the vinegar and the mustard and add salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Divide the arugula among 4 salad plates, top it with the endive and the watercress, and arrange the grapes and the Roquefort over the greens. Drizzle the dressing over the salads. Serves 4. Gourmet September 1990
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Serving Size: 1 Serving (445g) | ||
Recipe Makes: 1 servings | ||
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Calories: 373 | ||
Calories from Fat: 366 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.3mg | 2 % | |
Potassium 30.6mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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