BEET AND GORGONZOLA GREEN SALAD

By PSchultz

Ingredients

• SHERRY VINEGAR DRESSING:
• Green Lettuce (2/3 of salad greens)
• Watercress (1/3 of salad greens)
• Fresh French green beans
• Gorgonzola or Stilton cheese
• Orange segments
• Toasted almond slivers
• Cooked beets
• 1 pt vinegar
• 3 pt olive oil
• Minced shallots or garlic
• 1 tsp Dijon mustard

Preparation

Step 1

BEETS:
Wash beets, coat with olive oil. Place in baking dish with small amount of water and cover. Bake at 375 degrees for 45 minutes

GREEN BEANS:
Place in boiling water. When cooked, drain and place in ice to retain crispness.

TOASTING ALMOND PIECES:
Place almonds on baking sheet in single layer. Bake at 250 degrees for 10-15 minutes (or until browned).