Frisée, Avocado, & Blue Cheese Salad
Recipe: #24099
June 17, 2016
Categories: Salads, Vegetable Salad, Brunch Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Kosher Dairy, more
"realsimpledotcom recently shared a series of new & creative summer salads. This is the 2nd of 2 that I found particularly appealing. The 2 recipes are very similar as the dressing & the prep steps are virtually identical, but the salad ingredients & flavor profiles are unique. I can almost taste this salad w/its combo of creamy avocado & bite from the blue cheese. Yum! Time does not include the time to cool the toasted almonds, but you are preparing the dressing during that time so it's probably not relevant. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (244.7 g)
- Calories 211.6
- Total Fat - 17.8 g
- Saturated Fat - 3.2 g
- Cholesterol - 9.7 mg
- Sodium - 307 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 6.2 g
- Sugars - 2.4 g
- Protein - 6.5 g
- Calcium - 127.7 mg
- Iron - 2.1 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350F. On a rimmed baking sheet, toast the almonds (tossing once) until golden (3-5 min). Allow to cool & set aside.
Step 2
In a lrg bowl, whisk together the oil, vinegar, mustard, honey, salt & pepper.
Step 3
Add the frisée, avocado, blue cheese & almonds. Toss to coat & divide among 4 salad plates/bowls to serve.
Tips
- No special Items are required