Roquefort and Toasted Walnut Salad

Prep: 20 min

Makes 6 servings, about 1 1/3 cups each



2/3 cup coarsely chopped walnuts

Toasted Walnut Dressing (below)

1 head radicchio, torn into bite-size pieces

(4 cups)

1 head Bibb lettuce, torn into bite-size pieces

(4 cups)

1/2 cup crumbled Roquefort or blue cheese

(2 ounces)

1/2 cup 1/2-inch pieces fresh chives

1/3 cup coarsely chopped walnuts, toasted



1. Toast walnuts as directed below; cool



2. Prepare Toasted Walnut Dressing using remain-

ing toasted walnuts



3. Toss reserved walnuts, dressing and remaining

ingredients



Toasted Walnut Dressing



1/3 cup olive or vegetable oil

1/3 cup coarsely chopped toasted walnuts

2 tablespoons lemon juice

1 clove garlic

1/8 teaspoon salt

Dash of pepper



Place all ingredients in blender or food processor.

Cover and blend on high speed about 1 minute or until

smooth



1 Serving: Calories 235 (Calories from Fat 200); Fat 22g

(Saturated 4g); Cholesterol 10mg; Sodium 210mg;

Carbohydrate 5g (Dietary Fiber 1g); Protein 5g



Lighter Roquefort And Toasted Walnut Salad



For 13 grams of fat and 140 calories per serving,

deecrease cheese to 1/4 cup and walnuts in salad to 1/4

cup. In dressing, decrease oil to 3 tablespoons and wal-

nuts to 2 tablespoons. Increase lemon juice to 3 table-

spoons and add 1 tablespoon water



Toasted Coconut or Nuts



Sprinkle 1/2 cup coconut or nuts in ungreased

heavy skillet. Cook over medium-low heat

6-14 minutes for coconut or 5 to 7 minutes

for nuts, stirring frequently, until browning

begins, then stirring constantly. (Watch carefully;

time varies greatly between gas and electric

ranges

Summer Greek Salad

Ingredients



1 lb. feta cheese

2 cucumbers, sliced thinly

1 lb. kalamata olives

1 red onion, sliced thin

2 scallions, sliced thin

1 small red or green bell pepper, sliced thin

4 large, ripe tomatoes, quartered

1 tbsp. fresh chopped oregano

to taste salt and pepper

4 oz. extra virgin olive oil

1 oz. red wine vinegar

2 tsp. lemon juice

options see below

Directions

Drain cheese, roughly chop it and place in a large salad bowl.

Add cucumbers, olives, scallions, bell pepper, tomatoes, oregano,

salt and pepper; mix. Whisk olive oil, vinegar and lemon juice in a

bowl, pour over salad and toss. Other common additions include

romaine lettuce and anchovies.

Tomato Mozzarella Salad

From Taste of Home









Instead of tossed salad, I serve these attractive tomato and

mozzarella slices, drizzled with oil and sprinkled with basil.

They're especially tasty made with fresh tomatoes and basil from the

garden. -Concetta Maranto Skenfield, Bakersfield, California





INGREDIENTS



3 large tomatoes, sliced



8 ounces mozzarella, sliced



1/4 cup olive or vegetable oil



1/4 teaspoon salt



1/8 teaspoon pepper



1/4 cup minced fresh basil



SERVINGS 6-8



CATEGORY Salads



PREP 10 min.



TOTAL 10 min.







DIRECTIONS



On a large serving platter, alternate tomatoes and mozzarella slices.

In a jar with a tight-fitting lid, combine the oil, salt and pepper;

shake well. Drizzle over tomatoes and mozzarella. Sprinkle with

basil. Yield: 6-8 servings.

Fresh Mozzarella and Tomato Salad



This Italian classic showcases the colors of Italy with red tomatoes, green basil sprigs and white mozzarella cheese.



Prep Time: 10 min

Start to Finish: 3 hr 10 min

Makes: 8 servings



4 medium tomatoes cut into 1/4-inch slices

1/4 cup olive or vegetable oil

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

3 tablespoons red wine vinegar

1 tablespoon water

1/8 teaspoon salt

3 drops red pepper sauce

2 large garlic cloves, finely chopped

8 ounces fresh mozzarella cheese, sliced Salad greens, if desired



Place tomatoes in glass or plastic dish.



Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.

Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens.



Source: Betty Crocker

Layered Cheddar-Fruit Salad



For beautiful visual appeal, layer this salad in a glass bowl.



1/2 cup mayonnaise

1/2 cup sour cream

1 Tbsp. honey

1 1/2 cups shredded Cheddar cheese; divided

4 cups shredded lettuce

3 cups fresh sliced peaches

3 cups fresh sliced strawberries

3 cups seedless grapes



Whisk together mayonnaise, sour cream and honey. Separately,

toss 1 cup cheese with lettuce. Layer half of lettuce mixture,

peaches, remaining lettuce mixture, strawberries, grapes and

remaining cheese. Spread mayonnaise mixture on top. Chill well

before serving.

Tomato Mozzarella Salad

From Taste of Home









Instead of tossed salad, I serve these attractive tomato and

mozzarella slices, drizzled with oil and sprinkled with basil.

They're especially tasty made with fresh tomatoes and basil from the

garden. -Concetta Maranto Skenfield, Bakersfield, California





INGREDIENTS



3 large tomatoes, sliced



8 ounces mozzarella, sliced



1/4 cup olive or vegetable oil



1/4 teaspoon salt



1/8 teaspoon pepper



1/4 cup minced fresh basil



SERVINGS 6-8



CATEGORY Salads



PREP 10 min.



TOTAL 10 min.







DIRECTIONS



On a large serving platter, alternate tomatoes and mozzarella slices.

In a jar with a tight-fitting lid, combine the oil, salt and pepper;

shake well. Drizzle over tomatoes and mozzarella. Sprinkle with

basil. Yield: 6-8 servings.