Orange and Roquefort Salad

Vinaigrette: 1/2 t grated orang zest, 1/4 cup orange juice, 1/4cup olive oil, 1 tsp white wine vinegar, salt and pepper.

Yield: 1 serving
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  • 2 head(s) Belgian lettuce
  • 1/2 cup(s) Walnut halves Toasted
  • 4 ounce(s) Roquefort cheese 1/2inch dice or crumbled
  • 1 Red apple Diced unpeeled
  • 4 ounce(s) Baby arugula
  • 1 Orange Sections


  1. Drizzle lettuce with vinaigrette and add walnuts cheese, and apple. Add zest over top and add orange sections.
February 2013

This recipe is a personal recipe added by Shoola and has not been tested or endorsed by MyRecipes.

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