Blue Cheese Romaine Salad Recipe

Blue Cheese Romaine Salad Recipe photo by Taste of Home

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A light lemon vinaigrette makes this salad deliciously different from all others. — Mindy Oswalt, Winnetka, California

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Blue Cheese Romaine Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

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Ingredients

1/2 cup pine nuts
1 tablespoon butter, melted
6 cups torn romaine
3/4 cup crumbled blue cheese
2 medium apples or pears, diced
LEMON VINAIGRETTE:
1/3 cup lemon juice
1 tablespoon brown sugar
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil

Directions

Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes until golden brown, stirring once. Cool on a wire rack. In a large bowl, combine romaine and blue 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. Yield: 6 servings.

Nutritional Facts 1 serving equals 347 calories, 31 g fat (8 g saturated fat), 18 mg cholesterol, 359 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Blue Cheese Romaine Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p119

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.