Title: Roquefort Salad
Categories: Curtis aike, Flash3
Yield: 1 servings

1/4 c Tasted pine nuts; (pignoli)
1 sm Ripe avocado
1 sm Lime; Juice of
1/2 Head lettuce
1 bn Arugula
Assorted greens - your
-choice
1/2 c Roquefort cheese; crumbled
1 lg Clov garlic; chopped
2 ts Dijon-style mustard
1 tb Snipped fresh chives
1 tb Fresh lemon juice
2 tb White wine vinegar
1/4 c Olive oil
Salt and freshly ground
-pepper to taste

In glass measuring cup, add nuts and microwave on high heat, stirring every
30 seconds until toasted. Peel, pit and slice the avocado. Sprinkle with
lime juice in small bowl. In large bowl, combine lettuce, arugula and
assorted greens. Sprinkle lettuce with pinenuts and roquefort cheese. Toss
to mix. In a small bowl, whisk together the garlic, mustard, chives, 1
tablespoon lemon juice and vinegar. Whisk in the oil, until well mixed.
Pour the dressing over the salad. Toss gently to coat. Arrange the avocado
slices on top of the salad. Add salt and pepper as desired. Serve
immediately.

Approximately 5 minutes.

Per serving (excluding unknown items): 737 Calories; 72g Fat (86% calories
from fat); 15g Protein; 12g Carbohydrate; 50mg Cholesterol; 1157mg Sodium

By Patty on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2104

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