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Willamette Valley Salad
Willamette Valley salad is a decadent combination of hazelnuts, blue cheese, and avocado on a bed of lettuce with fresh homemade mustard vinaigrette.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
812
kcal
Author
Leigh Anne Wilkes
Ingredients
2
heads of romaine lettuce
turn into pieces
2
avocados
peeled and sliced
1/3
lb.
blue cheese
1
C
hazelnuts
toasted and chopped
Dressing
1/3
C
red wine vinegar
2/3
C
olive oil
2
Tbsp
Dijon mustard
salt and pepper to taste
Instructions
Combine dressing ingredients together.
Put greens in a bowl.
Toss lightly with dressing.
Add avocados, blue cheese and hazelnuts on top
Toasting Hazelnuts
To toast the nuts put them in a single layer on a cookie sheet.
Heat oven to 350 and toast for 5-10 minutes
Shake pan occasionally.
Allow to cool and chop.
Nutrition
Calories:
812
kcal
|
Carbohydrates:
15
g
|
Protein:
15
g
|
Fat:
80
g
|
Saturated Fat:
15
g
|
Cholesterol:
28
mg
|
Sodium:
622
mg
|
Potassium:
833
mg
|
Fiber:
10
g
|
Sugar:
2
g
|
Vitamin A:
1655
IU
|
Vitamin C:
12.5
mg
|
Calcium:
255
mg
|
Iron:
2.6
mg