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Recipe courtesy of Valerie's Home Cooking
Recipe courtesy of Valerie's Home Cooking
Show:
Valerie's Home Cooking
Episode:
Everything Retro Is New Again
Chopped Iceberg Salad with Roquefort Dressing
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 93 mg
- Sodium
- 593 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 93 mg
- Sodium
- 593 mg
Ingredients
Directions
- Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
- Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.
