| This recipe is liked by 1 person(s). |
Blue Cheese or Feta Romaine Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1/2 cup | pine nuts |
| 1 tablespoon | butter, melted |
| 6 cups | torn romaine |
| 3/4 cup | crumbled blue cheese or feta |
| 2 medium | green apples |
| pear slices, alternative | |
| Lemon Vinaigrette: | |
| 1/3 cup | lemon juice |
| 1 tablespoon | brown sugar |
| 1 clove | garlic, peeled |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 1/2 cup | olive oil |
Combine pine nuts and butter; spread on a baking sheet. Bake at 350* for 4-6 minutes or until golden brown, stirring once. Cool on wire rack. In a serving bowl, combine romaine and cheese. Add apples and pine nuts.
In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately. Yields 6 servings.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.