mixed-green-salad-with-roquefort-vinaigrette-1649.json

{
    "directions": [
        "Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve."
    ],
    "ingredients": [
        "8 cups mixed baby greens",
        "8 ounces plum tomatoes, seeded, diced",
        "4 green onions, chopped",
        "1/4 cup dried cranberries or dried currants",
        "1/2 cup chopped pecans, toasted",
        "1/2 cup plus 1 tablespoon olive oil",
        "3 tablespoons raspberry vinegar or red wine vinegar",
        "1/2 cup crumbled Roquefort cheese (about 2 ounces)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Tomato",
        "Side",
        "No-Cook",
        "Vegetarian",
        "Low Cal",
        "Blue Cheese",
        "Dried Fruit",
        "Pecan",
        "Spring",
        "San Francisco",
        "California",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Mixed Green Salad with Roquefort Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/mixed-green-salad-with-roquefort-vinaigrette-1649"
}