Mixed Green Salad with Roquefort Vinaigrette 2


8 cups mixed baby greens or other lettuces

8 ozs plum tomatoes seeded and chopped

4 green onions chopped

1/2 cup dried cranberries or currants

1/2 cup pecans toasted & chopped

1/2 cup olive oil

3 tbsps raspberry vinegar

1/2 cup Roquefort or other bleu cheese crumbled

salt & pepper or Creole seasoning


Toast pecans on a dinner plate in the microwave, or in the oven. Be careful not to burn them!
Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper or creole seasoning. Add cheese to dressing. Combine greens, tomatoes, onions, cranberries and pecans in large salad bowl. Toss salad with dressing and serve immediately.


Notes: January 1998