Orange and Roquefort Salad
- Vegetable recipes
- Low fat
- Vegetarian
- Fast recipes
A citrus salad topped with luxurious Roquefort cheese is a welcome respite from the meat and potatoes.
Ingredients
- 1 red onion
- 2 tbsp (30 mL) orange juice
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) Dijon mustard
- Pinch black pepper
- Half head Boston lettuce, separated into leaves
- 1 orange
- 4 oz (125 g) Roquefort cheese
Preparation
Finely slice about one-quarter of the onion into rings (reserve remainder for another use); in enough cold water to cover, soak rings for 15 minutes. Drain, rinse under cold water and drain thoroughly.
In bowl, whisk together orange juice, oil, vinegar, mustard and black pepper; add onion and toss to coat.
Arrange lettuce on 2 plates. From orange, remove rind and white pith; thinly slice orange and arrange over lettuce. Spoon on onion mixture; top with cheese.
Makes 2 servings.
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