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Favorite-Flavors Salad

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.

Walnuts
1 cup		walnut pieces
Potato
1		baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces
Dressing
1/2 lb		Roquefort cheese or other blue cheese, crumbled
1/4 cup		wine vinegar
3/4 tsp		salt
1/4 tsp		fresh-ground black pepper
1/2 cup		mild oil, such as canola
Salad
1		head romaine lettuce (about 1-1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
2		bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
1 cup		drained cocktail onions
1		avocado, preferably Hass, cut into 1/2-inch dice
1		pear, peeled, cored, and sliced

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.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information provided by the recipe author.


Amount Per Serving
Calories		816.00
Calories From Fat		612.00
		% Daily Value
Total Fat 68.00g		104%
Cholesterol 51.00mg		17%
Sodium 1523.00mg		63%
Carbohydrates 36.00g		12%
Dietary Fiber 9.00g		36%
Protein 22.00g		44%

Recipe Type

Salad, Vegetarian

Recipe Source

Source: Quick from Scratch - Vegetable Main Dishes

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