Favorite-Flavors Salad Recipe

Name: Favorite-Flavors Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnut pieces; 1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces; 1/2 pound Roquefort or other blue cheese, crumbled; 1/4 cup wine vinegar; 3/4 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1/2 cup mild oil, such as canola; 1 head romaine lettuce (about 1 1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts); 2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart); 1 cup drained cocktail onions; 1 avocado, preferably Hass, cut into 1/2-inch dice; 1 pear, peeled, cored, and sliced

Servings: persons

1 cup walnut pieces
1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
1/2 pound Roquefort or other blue cheese, crumbled
1/4 cup wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup mild oil, such as canola
1 head romaine lettuce (about 1 1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
1 cup drained cocktail onions
1 avocado, preferably Hass, cut into 1/2-inch dice
1 pear, peeled, cored, and sliced

1
In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2
Or toast them in a 350 oven for 5 to 10 minutes.
3
Put the potato in a medium pot of salted water.
4
Bring to a boil and simmer until tender, about 10 minutes.
5
Drain and set aside.
6
Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper.
7
Mix thoroughly and then gradually whisk in the oil.
8
Reserve 2 tablespoons of the dressing.
9
Add the romaine to the rest of the dressing and toss.
10
Transfer to a platter or salad bowl.
11
Toss the watercress with the reserved dressing.
12
Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup walnut pieces, 1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces, 1/2 pound Roquefort or other blue cheese, crumbled, 1/4 cup wine vinegar, and more.

Yes, Favorite-Flavors Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Favorite-Flavors Salad

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