Favorite-Flavors Salad

Name: Favorite-Flavors Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, preferably Hass, cut into 1/2-inch dice; 227 grams baking potato (about , peeled and cut into 3/4-inch pieces; 118 milliliters mild oil, such as canola; 0 teaspoons fresh-ground black pepper; 237 milliliters drained cocktail onions; 1 pear, peeled, cored, and sliced; 567 grams head romaine lettuce (about , cut crosswise into 1/2-inch strips (about 3 quarts); 227 grams Roquefort or other blue cheese, crumbled; 1 teaspoons salt; 237 milliliters walnut pieces; 946 milliliters bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about; 59 milliliters wine vinegar

Favorite-Flavors Salad is a gluten free and vegetarian recipe with 4 servings. This recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 620 calories, 27g of protein, and 45g of fat. It works well as a pricey main course. Head to the store and pick up walnut pieces, baking potato, fresh-ground pepper, and a few other things to make it today. To use up the walnut pieces you could follow this main course with the Chocolate-Walnut Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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 oven for 5 to 10 minutes.

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Toast

Nuts

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Frying Pan

Oven

Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes.

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Potato

Water

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Pot

Drain and set aside.

Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper.

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Blue Cheese

Vinegar

Pepper

Salt

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Bowl

Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.

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Cooking Oil

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Whisk

Add the romaine to the rest of the dressing and toss.

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Romaine

Transfer to a platter or salad bowl.

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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.

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Blue Cheese

Watercress

Avocado

Lettuce

Walnuts

Onion

Potato

Pear

Wine Recommendation: There's only one grape we can think of that can handle blue cheese, walnuts, avocado, and vinegar. Riesling it is, and an off-dry kabinett from Germany's Mosel is the one you want.

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Blue Cheese

Riesling