Spinach Salad with Roquefort Lime Dressing

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Crunchy fresh spring flavors with juicy apples and pineapple tidbits sprinkled through adding to taste and texture of this salad; served with a creamy Roquefort Lime Dressing.

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Maine

Ingredients

  • Salad:
  • 1 head hydroponic lettuce
  • 2 C. fresh baby spinach leaves, washed, dried
  • 2 heads endive
  • 4 scallions, chopped
  • 2 red apples, sliced
  • 1 cucumber, seeded and sliced
  • 1 C. pineapple tidbits, juice reserved
  • 1/4 C. fresh parsley, stemmed and chopped
  • 1/2 C. radishes, sliced thin
  • 1 C. grape tomatoes
  • juice of 1/2 lemon
  • Dressing:
  • 1/4 lb. Roquefort cheese
  • 1 clove garlic, pressed
  • 1/2 C. mayonnaise
  • reserved pineapple juice
  • juice from 1 fresh lime
  • 1/2 tsp. cumin seed

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Directions

Prepare Salad:

1. Tear lettuce into bite-sized pieces and place in a salad bowl with spinach leaves.

2. Cut bottom off endive heads, separate and clean leaves and cut into 1-inch pieces. Add to bowl.

3. Add remaining ingredients in a separate bowl and toss together with lemon juice.

Prepare Dressing:

1. Mash Roquefort with a fork.

2. Add juices, garlic, mayonnaise and seeds and mix together well. 

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