Blue Cheese Romaine Salad

Name: Blue Cheese Romaine Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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

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.

Nutrition Facts

1 each: 347 calories, 31g fat (8g saturated fat), 18mg cholesterol, 359mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 7g protein.

Originally published as Rob's Special Salad in Holiday & Celebrations Cookbook 2005

Reviews

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Average Rating:

Corwin44

Mar 6, 2017

This salad is easy and fresh. I didn't have pines nuts so I used a bag of cranberry and walnuts that can be found I. The salad topped section of the grocery store. I used a half gala apple and a bag of prepared romaine lettuce. I loved the dressing and only needed half for my salad. I skipped the food processor to save some clean-up and it turned out great. I just whisked the dressing up in the morning and stored it in the fridge until I was ready to use (if you do this shake it up or re-whisk before adding to salad). My family loved this salad and I will be making again. Maybe I'll try it with pears next time.