Blue Cheese Romaine Salad

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1/2 cup pine nuts 1 tablespoon butter, melted 6 cups torn romaine [/ingredients-left] [ingredients-right] 3/4 cup

Toasted pine nuts combined with creamy blue cheese, pears and  romaine tossed in a tangy vinaigrette dressing.
Toasted pine nuts combined with creamy blue cheese, pears and romaine tossed in a tangy vinaigrette dressing.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup pine nuts
  • 1 tablespoon butter, melted
  • 6 cups torn romaine

[/ingredients-left]
[ingredients-right]

  • 3/4 cup crumbled blue cheese
  • 2 medium green apples or pears, sliced

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Lemon Vinaigrette” serving_size=””]
[ingredients-left]

  • 1/3 cup lemon juice
  • 1 tablespoon brown sugar
  • 1 garlic clove, peeled

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes or until golden brown, stirring once. Cool on a wire rack.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a serving bowl, combine romaine and blue cheese. Add apples and pine nuts.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately. Serves 6.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest