Favorite-Flavors Salad

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Favorite-Flavors Salad
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The Head ChefOctober 26, 2015
Servings
4
Servings
4
Favorite-Flavors Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings
4
Servings
4

Ingredients
Walnuts
Potato
Dressing
Salad
Servings:
Units:
Instructions
Walnuts
  1. In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
Potato
  1. Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.
Dressing
  1. Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.
Salad
  1. Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
Recipe Notes

This meatless rendition of the famous Cobb salad is so packed full of vegetables, nuts, and cheese that it is practically a meal in itself! Feel free to substitute your own favorite goodies: pecans for the walnuts, apples for pears, or a sweet potato for a baking potato. The possibilities are endlessly delicious.

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