Boston Salad with Bleu Benedictin
12 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212212 cal |
| pro | 6 g6g pro |
| total fat | 18 g18g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 10 g10g carb |
| fibre | 2 g2g fibre |
| chol | 8 mg8mg chol |
| sodium | 186 mg186mg sodium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 66 iron |
| vit A | 1010 vit A |
| vit C | 1515 vit C |
| folate | 2828 folate |
Award-winning Canadian Bleu Benedictin is worth seeking out for its rich yet mellow flavour. More widely available Danish Bellablue has similar characteristics.
Ingredients
- 8 cups torn Boston leaf lettuce 8 cups torn Boston leaf lettuce
- 1 cup halved red seedless grapes 1 cup halved red seedless grapes
- 1/2 cup crumbled bleu benedictin cheese , or other medium blue cheese1/2 cup crumbled bleu benedictin cheese, or other medium blue cheese
- 1/2 cup slivered almonds , toasted1/2 cup slivered almonds, toasted
- Sherry Vinaigrette:
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 4 tsp sherry vinegar 4 tsp sherry vinegar or red wine vinegar
- 2 tsp Dijon mustard 2 tsp Dijon mustard
- 1/2 tsp liquid honey 1/2 tsp liquid honey
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
Preparation
Sherry Vinaigrette: In large bowl, whisk oil, vinegar, mustard, honey, salt and pepper. Add lettuce and grapes; toss. Sprinkle with cheese and almonds.
Source : Canadian Living Magazine: March 2006
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