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Blue Cheese Romaine Salad

A light lemon vinaigrette makes this salad deliciously different from all others. — Mindy Oswalt, Winnetka, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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.
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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.