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Ingredientes
- 1 c. Minced walnuts
- 3 Tbsp. Red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Fresh minced parsley
- 1/4 c. Extra virgin olive oil
- Â Â Salt & pepper, to taste
- 6 c. Mixed lettuces, such as arugula, red leaf, butter lettuce or possibly baby greens
- 1/2 c. Crumbled roquefort cheese
Direcciones
- First, spread the walnuts on a cookie sheet and roast in the oven at 375 , for about 20 min or possibly till fragrant and slightly golden brown. Let cold. In a small bowl, whisk together the vinegar, mustard and parsley. Gradually whisk in the extra virgin olive oil and season with salt & pepper to taste. In a large salad bowl, toss the salad greens with the toasted walnuts, roquefort cheese and the vinaigrette. Serve at once.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 437g | |
| Calories 1310 | |
| Calories from Fat 1096 | 84% |
| Total Fat 126.1g | 158% |
| Saturated Fat 33.55g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 2522mg | 105% |
| Potassium 671mg | 19% |
| Total Carbs 14.57g | 4% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.31g | 2% |
| Protein 36.72g | 59% |
