From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1 teaspoon salt
  • 1 garlic clove, peeled
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar
  • 1 (3-ounce) package Roquefort cheese, at room temperature
  • 1-1/2 to 2 small heads iceberg lettuce, torn into bite-sized pieces


Place salt in salad bowl.  Thoroughly mash garlic into salt.  Add oil and vinegar.  Cream cheese into above mixture until smooth.  It should look like a paste.  Can be prepared ahead to this point (note: mixture must be at room temperature in order to coat lettuce).  Add lettuce and toss.

SERVES: 6 - 8

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