Mixed Green Salad With Blue Cheese Dressing
Published June 12, 1990
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons red-wine vinegar
¼ teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
½ cup crumbled blue cheese like Roquefort, Saga or Danish blue
6 tablespoons vegetable oil
Salt and freshly ground pepper to taste
10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive
Nutritional analysis per serving (4 servings)
13 grams carbs; 2 milligrams cholesterol; 263 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 7 grams fiber; 621 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
- Step 2
Place the salad greens in a bowl. Pour the dressing over the greens and toss well.
Private Notes
Comments
This dressing is just a perfect balance of flavors. I toasted some walnuts, chopped them, and added them to the lettuce. We’ve had this with steak and with a special mushroom pizza, and the salad disappears from the plates first.
excellent
Tangy and delicious. I used gorgonzola, but otherwise followed the recipe. I made a dinner sized salad with shredded chicken, crumbled bacon, red pepper strips, cucumber, green onion, avocado, and fresh basil. We used about 1/2 - 2/3 of the dressing.