Try this Walnut and Roquefort Salad recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 185 | ||
Calories from Fat: 166 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 119.3mg | 3 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 0.9g | ||
Protein 5.2g | 7 % | |
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: 185
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