An attractive melange of greens and vegetables gives this leafy Blue Cheese Salad with Chive Dressing eye appeal. What makes it taste so special is your own piquant vinaigrette dressing, flavored with freshly snipped chives. It is easily made in a blender or food processor.
Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 3/4 cup dressing.
You can substitute thinly sliced green onions, using a good portion of the green tops for fresh chives. Add a tablespoon of fresh chopped parsley to enhance the color. This salad makes good use of canned beets. To make a warm weather main dish salad, mix in strips of cold chicken or turkey breast.
Easy and Tasty.
Salads and Their Dressings, Section 2, Card 1
Blue Cheese Salad with Chive Dressing
For the salad
- 1 head romaine lettuce
- 1 cup cherry tomatoes halved
- 1/2 cup blue-veined cheese crumbled
- 1/2 cup beets cooked and julienne-cut
- 1/4 cup parsley finely chopped
For the dressing
- 1/4 cup salad oil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon dijon-style mustard
- dash white pepper
- 2 tablespoons snipped chives
Make the dressing
Whirl or process all ingredients until smoothly blended. If dressing is made ahead, shake well before using. Makes about 1/2 cup.
Make the salad
Rinse, drain, and trim core from romaine. Tear into bite-size pieces. You should have about 8 cups.
Just before serving, mix romaine and cherry tomatoes. Mix lightly with chive dressing. Top with cheese, beets, and parsley, if you like.
As you serve salad, divide cheese and beets evenly among each portion.