BEET, BLEU CHEESE & TOASTED WALNUT SALAD
02/28/03 09:34 AM
Hi - if you can tolerate cooked beets and vinegar, this one's great.
BEET, BLEU CHEESE AND TOASTED WALNUT SALAD
1/4 c orange juice 3 tbsp balsamic vinegar 1 tbsp olive oil 1 tsp dijon mustard 2 tbsp chopped chives 1/2 tsp salt 1/2 tsp ground black pepper 1 can 14.5 oz. sliced beets drained 4 c torn red leaf lettuce (I use the baby greens in the bag) 2 tbsp crumbled bleu cheese (or gorgonzola) 1/4 c chopped candied walnuts (or any other nut)
1. Combine first 7 ingr in small bowl. Stir well w/whisk. Add beets and toss well. Cover and chill 2 hrs.
2. Arrange lettuce on individual plates (4 serv) Spoon beet mixture over lettuce, using slotted spoon. Reserve remaining juice mixture.
3. Sprinkle bleu cheese and walnuts evenly over beet mixture. Drizzle reserved juice even over each salad.
Yield: 4 serv. Cal 114; pro 3.6g; fat 7.2g; carb 10.5g; fib 2.6 g; chol 3 mg; iron 2.2mg; sod 522 mg; calc 74 mg.
From WEIGHT WATCHERS ANNUAL RECIPES FOR SUCCESS 2003
I use the candied walnuts or pecans left over from Christmas. If anyone wants the recipe to candy them, let me know and I'll post it.
"Anything Chocolate"...that is all!