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Favorite-Flavors Salad

Source: Quick from Scratch - Vegetable Main Dishes
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Serves 4
We set out to make a cobb salad but got distracted by some of our favorite nibbles; slices of pear, toasted walnuts, pickled onions. The result is a salad that's so much fun you barely notice it's a well-balanced meal. For a dramatic presentation, arrange the ingredients in strips over the lettuce, cobb-salad style, then toss the salad at the table.
RECIPE INGREDIENTS
For the Walnuts:
1 cup walnut pieces
For the Potato:
1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
For the Dressing:
1/2 pound roquefort cheese 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
For the Salad:
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
Favorite-Flavors Salad Recipe at Cooking.com
DIRECTIONS
FOR THE WALNUTS:
In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.


FOR THE POTATO:
Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.


FOR THE DRESSING:
Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.


FOR THE SALAD:
Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 816
Fat. Total: 68g
Fiber: 9g
Carbohydrates, Total: 36g
Sodium: 1523mg
% Cal. from Fat: 75%
Cholesterol: 51mg
Protein: 22g
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