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Walnut And Blue Cheese Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1small head iceberg lettuce, slightly more than 1 pound
- ¼pound blue cheese
- ½cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used
- 3tablespoons lemon juice
- Salt to taste, if desired
- Freshly ground pepper to taste
- 6tablespoons walnut, olive or corn oil
Preparation
- Step 1
Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
- Step 2
Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
- Step 3
Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.
Private Notes
Cooking Notes
I had most of a head of iceberg lettuce left over from taco night. I will never make a classic wedge salad again. I only had regular walnuts, and I toasted them before chopping. I used Pt. Reyes blue cheese, and gorgonzola would be great here, too. I dressed really lightly with lemon juice and olive oil. So simple, and so delicious.
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