Apple and Bleu Cheese Tossed Salad - Daily InBox Recipe - Beliefnet.com

Apple and Bleu Cheese Tossed Salad

Salty and soft bleu cheese makes any salad robust



From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

Red Wine Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1/3 cup salad oil
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 2 Tablespoons sugar
  • Dash of pepper

Apple and Cheese Salad:
  • 2 Golden Delicious apples, chopped
  • 2 Tablespoons (or less) lemon juice
  • 3 to 4 cups torn red leaf lettuce
  • 3 to 4 cups torn spinach
  • 1/2 cup coarsely chopped cashews
  • 1/2 cup crumbled bleu cheese
  • 6 slices bacon, crisp-fried, crumbled
  • 1/2 cup sliced mushrooms

TO PREPARE:

For the vinaigrette, whisk the vinegar, oil, Worcestershire sauce, garlic, salt, oregano, sugar and pepper in a small bowl.

For the salad, toss the apples with the lemon juice in a medium bowl to slow the browning process.  Toss the apples, lettuce, spinach, cashews, bleu cheese, bacon and mushrooms in a large salad bowl.  Pour in the dressing and toss to coat.

HINT:  May omit the lemon juice if the apples are chopped immediately before serving

SERVINGS:  4

 

Copyright 1998 by The Junior League of Pasadena, Inc.  All rights reserved.  Visit The Junior League of Pasadena website (http://www.jrleaguepasadena.org/pasadena/index.jsp) to purchase copies of Dining by Design and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

Related Topics:

Food, Recipe, Recipes

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