Favorite-Flavors Salad
This meatless rendition of the famous Cobb salad is so packed full of vegetables, nuts, and cheese that it is practically a meal in itself! Feel free to substitute your own favorite goodies: pecans for the walnuts, apples for pears, or a sweet potato for a baking potato. The possibilities are endlessly delicious.

Walnuts
1 cup walnut pieces

Potato
1 baking potato (about 1/2 pound), peeled and cut into 3/4-inch pieces

Dressing
1/2 lb Roquefort cheese or other blue cheese, crumbled
1/4 cup wine vinegar
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1/2 cup mild oil, such as canola

Salad
1 head romaine lettuce (about 1-1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts)
2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart)
1 cup drained cocktail onions
1 avocado, preferably Hass, cut into 1/2-inch dice
1 pear, peeled, cored, and sliced

DIRECTIONS

Walnuts
1 In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.

Potato
1 Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.

Dressing
1 Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.

Salad
1 Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 816.00
Calories From Fat 612.00
% Daily Value
Total Fat 68.00g 104%
Cholesterol 51.00mg 17%
Sodium 1523.00mg 63%
Carbohydrates 36.00g 12%
Dietary Fiber 9.00g 36%
Protein 22.00g 44%

Recipe Source
Source: Quick from Scratch - Vegetable Main Dishes