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Bon Appétit

Mixed Green Salad with Roquefort Vinaigrette

By Tom Seawell

4.5

(41)

Recipe information

  • Yield

    Serves 6

Ingredients

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Preparation

  1. Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

TagsSaladLeafy GreensVegetablePlum TomatoTomatoDried CranberryDried FruitFruitDried CurrantBlue CheeseCheeseDairySideDinnerGluten FreeVegetarianQuickEasyNo-CookBon Appétit
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