Chopped iceberg salad with roquefort dressing

Indulge in the savory flavors of crisp iceberg lettuce paired with creamy Roquefort dressing in this delectable chopped salad. Perfect harmony of textures and tastes.

Ingredients:

• 1/2 cup crumbled Roquefort cheese (about 60g)
• 3 tablespoons mayonnaise 
• 1 tablespoon white wine vinegar 
• Kosher salt and freshly ground black pepper 
• 1 small head iceberg lettuce, chopped 
• 1 Persian or kirby cucumber, halved lengthwise and thinly sliced 
• 2 hard-boiled eggs, peeled and roughly chopped 
• 1 cup shredded carrots 
• 1/2 cup grape tomatoes, halved 

Instructions:

1. Combine the mayonnaise and 1/3 cup of the Roquefort in a medium bowl, mashing until the cheese is finely crumbled. Stir in the vinegar, 1/4 teaspoon of salt, and season with pepper.
2. In a large bowl, mix together the lettuce, cucumber, eggs, carrots, and tomatoes. Pour in the prepared dressing and mix well. Season with salt and pepper. Sprinkle the remaining Roquefort on top before serving.

Summary:

• Calories: 816 kcal
• Fat: 62 g
• Protein: 30 g
• Carbs: 40 g
• Potassium: 1651 mg
• Magnesium: 113 mg