Walnut And Blue Cheese Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 servings)
394 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 18 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 363 milligrams sodium
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
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
Comments
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.