Salad with Toasted Almonds, Honey-Dijon Vinaigrette and Crumbled Blue Cheese

by Rachael Ray 12:19 PM, May 5, 2017

Aired July 21, 2017

Serves 4

For the dressing:
1 rounded tablespoon Dijon mustard
1 rounded tablespoon Acacia or other light honey
2 tablespoons white wine vinegar
1 small shallot, grated
1 clove garlic, grated
Juice of 1/2 lemon or lime
About 1/3 cup EVOO – Extra Virgin Olive Oil
Salt and pepper
1 small head Romaine or 2 gem Romaine, trimmed and chopped
1 small radicchio or Treviso, cored and coarsely chopped
1/2 cup parsley, chopped
1/2 small white onion, thinly sliced
1/2 cup sliced almonds, toasted with salt
1 tablespoons fresh chopped thyme or 1 teaspoon dried thyme
1 cup crumbled smoked blue cheese or blue cheese


Whisk up dressing in large serving bowl. Add lettuce, radicchio, parsley and onions, and toss to coat and combine. Top with almonds, thyme and blue cheese.


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