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ingredients • 1/2 cup walnuts • 2 lbs ripe heirloom tomatoes • Kosher salt, to taste
BRAIN BREAK
• 1 tbsp fresh dill • Chopped fresh Italian parsley, to taste • 3 tbsp olive oil • 2 tbsp red wine or balsamic vinegar • 1 garlic clove, finely minced
• Black pepper, to taste • 1/4 cup smoked blue cheese, thinly sliced
Inspired by FeastingAtHome.com
directions 1. Preheat oven to 350 F. On a baking sheet, toast the walnuts in the oven for 12–14 minutes. 2. Wash and slice the tomatoes. Place slices on a platter, slightly overlapping. Sprinkle with salt and pepper to taste. 3. Scatter toasted walnuts and blue cheese on top, followed by dill and preferred amount of parsley. 4. In a small bowl, whisk olive oil, wine or vinegar, and garlic to make the dressing. 5. Spoon dressing evenly over salad and serve.
This salad makes a unique side dish and healthy next-day lunch!
ASTER BLUEBERRIES CITIZENSHIP GRANDPARENTS HOMEWORK LABOR
LEAVES MOONSTONE
PREPARE SCHOOL
VIRGO WINDY
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