A wedge of salad with blue cheese and walnuts
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 386, total fat 30 G., saturated fats 8 G., proteins 10 G., carbohydrates 25 G., fiber 5 G., cholesterol 28 mg, sodium 403 mg, sugar 18 G.
Calories 386, total fat 30 G., saturated fats 8 G., proteins 10 G., carbohydrates 25 G., fiber 5 G., cholesterol 28 mg, sodium 403 mg, sugar 18 G.
"I love cooking classic dishes with a variety of colors and textures for the holidays. I decided to add cranberries and zesty blue cheese to this salad, but I think the real star is the honey-glazed walnuts. It's best to prepare the dressing and chop the salad ahead of time. When you're ready to serve, simply assemble everything on plates and enjoy," advises Alex Guarnaschelli.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Honey-glazed walnuts
- 1 teaspoon of vegetable oil
- 2 tablespoons of honey
- 3/4 cup walnut halves
Salad
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 140 g crumbled blue cheese
- 0.5 cups dried cranberries
- 2 large heads iceberg lettuce, remove outer layer of leaves and cut each head into 3 wedges
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Recipes with similar ingredients: iceberg lettuce, walnuts, dried cranberries, blue cheese, wine vinegar, honey, sour cream, mayonnaise
Cooking the dish according to the recipe:
- Glazed walnuts:
Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. Combine the butter and honey in a small bowl. Add the walnuts and toss to coat. Transfer to the baking sheet; bake for 12–14 minutes, stirring halfway through. Remove from the oven and let cool completely. - Refueling:
In a small bowl, combine the mayonnaise, sour cream, red wine vinegar, and Worcestershire sauce. Set aside 6 tablespoons of blue cheese and add the remaining to the dressing. - Place each salad wedge on a plate. Drizzle with dressing, sprinkle with the remaining blue cheese, cranberries, and glazed walnuts. Serve immediately.
Refueling:
If the dressing thickens too much, thin it with a small amount of milk.
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