Winter Greens with Blue Cheese and Pine Nuts

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This calls for the Port Wine Vinaigrette.

 

 

* Exported from MasterCook *

 

Winter Greens with Blue Cheese and Pine Nuts

 

Recipe By :Weight Watchers and The Culinary Institute of America

Serving Size : 4 Preparation Time :0:00

Categories : Salads Weight Watchers

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

cooking spray

1 large red onion -- sliced 1/4 " thick

1/2 cup Port Wine Vinaigrette -- see recipe

12 belgian endive spears

1 1/2 cups torn arugula -- rinsed

1 1/2 cups torn spinach -- rinsed

1 cup torn frisee (curly endive) -- rinsed

1/2 cup torn radicchio -- rinsed

1/2 cup crumbled bleu cheese

2 tablespoons pine nuts -- toasted

 

Spray the broiler rack with nonstick spray; preheat the broiler. Broil

onion sliches 5 inches from heat until browned and tender, 2-3 minutes per

side. Keep warm.

 

Heat the vinaigrette in a small saucepan; keep warm.

 

Arrange the endive, arugula, spinach, frisee, adn radicchio on warm plates.

Arrange the onion slices over the greens. Sprinkle on the bue cheese and

pine nutes. Drizzle the salads with the warm dressing and serve at once.

 

Source:

" Great Cooking Every Day, p. 30 "

S(Formatted by):

" Terri "

Copyright:

" 2001, Weight Watchers International, Inc. "

Start to Finish Time:

" 0:15 "

Ratings : Points 4

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 120 Calories; 7g Fat (52.3% calories

from fat); 7g Protein; 8g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol;

267mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

1 Fat.

 

NOTES : Slightly sweet Port Wine Vinaigrette is the perfect contrast to

sharp blue cheese and slightly bitter greens in this warm winter salad.

Feel free to substitute a dash of oil and vinegar if you don't have time

to make the dressing.

 

Use best quality bleu cheese for max flavor.

I've never managed to serve dressing warm; good anyway. I also usually end

of skipping the onion (mostly because I don't always have).

 

Nutrition with dressing: 179 Cal; 14g fat; 4 g sat fat; 13 mg Chol; 294 mg

Sod; 7 g Carb; 2 g Fiber; 6 g Protein; 134 Calcium

Nutr. Assoc. : 0 0 0 902235 900048 0 3428 1221 0 0