Name: Mixed Green Salad with Roquefort Vinaigrette
Yield: Serves 6
Ingredients: 8 cups mixed baby greens; 8 ounces plum tomatoes, seeded, diced; 4 green onions, chopped; 1/4 cup dried cranberries or dried currants; 1/2 cup chopped pecans, toasted; 1/2 cup plus 1 tablespoon olive oil; 3 tablespoons raspberry vinegar or red wine vinegar; 1/2 cup crumbled Roquefort cheese (about 2 ounces)

Recipe information

Yield
Serves 6

Ingredients

8 cups mixed baby greens

8 ounces plum tomatoes, seeded, diced

4 green onions, chopped

1/4 cup dried cranberries or dried currants

1/2 cup chopped pecans, toasted

1/2 cup plus 1 tablespoon olive oil

3 tablespoons raspberry vinegar or red wine vinegar

1/2 cup crumbled Roquefort cheese (about 2 ounces)

Preparation

Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

TagsSalad Leafy Greens Vegetable Plum Tomato Tomato Dried Cranberry Dried Fruit Fruit Dried Currant Blue Cheese Cheese Dairy Side Dinner Gluten Free Vegetarian Quick Easy No-Cook Bon Appétit

Recipe notes

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