CHOPPED SALAD WITH BLUE CHEESE VINAIGRETTE

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CHOPPED SALAD WITH BLUE CHEESE VINAIGRETTE image

Categories     Salad     Leafy Green     Nut

Yield 6 390 cal

Number Of Ingredients 18

Vinaigrette:
2 tbsp orange juice
2 tbsp white wine vinegar
2 tbsp sherry vinegar
1 tbsp dijon mustard
grated orange peel
3 tbsp olive oil
3 tbsp canola oil
1/3 cup crumbled blue cheese
Salad:
2 artichokes
lemon juice
1/4 lb pancetta (maybe not for me)
2 tomatoes
2 avocados
1 small red onion
1/2 cup toasted walnuts or almonds
2 large heads of romaine lettuce, chopped

Steps:

  • Whisk together all dressing ingredients. Trim artichokes down to heart and 1/2 inch of stem. Cook in simmering water to cover with a dash of lemon juice until tender about 20 minutes. Can substitute canned artichokes. Cook pancetta in skillet over low heat until crisp. Drain. Toss artichoke hearts with pancetta, tomatoes, avos, onion, nuts, and lettuce and drizzle with dressing

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