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Blue Cheese Romaine Salad

 Blue Cheese Romaine  Salad
A light lemon vinaigrette makes this salad deliciously different from all others. — Mindy Oswalt, Winnetka, California
6 ServingsPrep/Total Time: 25 min.

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,

2 of 2

Blue Cheese Romaine Salad (continued)

Nutritional Facts: 31 g fat (8 g saturated fat), 18 mg cholesterol, 359 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.