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Kalama Valley Salad

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. SALAD

  3. 16 ounces Manoa lettuce

  4. 1 recipe Salad Dressing -- see below

  5. 8 tablespoons pine nuts -- toasted

  6. 8 tablespoons Roquefort cheese -- crumbled

  7. 24 rings Maui onion

  8. DRESSING

  9. 1/3 cup wine vinegar

  10. 1/3 cup extra virgin olive oil

  11. 1/3 cup mango preserves

  12. 1 tablespoon Dijon Country Mustard

  13. 1 teaspoon fresh basil -- chopped

  14. salt -- to taste

  15. fresh ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Toss the dressing with the Manoa lettuce until coated. (1 pound ofManoa lettuce will make 8 servings.) Plate the salad with a sprinkle ofpine nuts, crumbled Roquefort cheese and onion rings. This is as deliciousas it is attractive!

  2. DRESSINGMix all ingredients, except the oil, in a clean, wide mouth, oldmayonnaise jar that can accommodate a Braun hand mixer. Just beforeserving, blend the dressing *IN* the container with the Braun. Slowly addthe oil in a thin stream. Toss with greens and plate.

  3. Me ke aloha, Mary

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