- 3 to 4 cups [750 mL to 1 L] shredded Romaine lettuce*
- 2 medium ripe tomatoes, diced
- 1 large avocado, peeled, stoned and diced just before serving
- 4 slices cooked bacon, crumbled
- 2 peeled hard-boiled eggs, grated
- 3 tablespoons [45 g] crumbled Blue Cheese
- 1 cup [250 mL] cooked chicken or turkey white dices
- 2 tablespoons [30 mL] olive dices [optional]
Blue Cheese Salad Dressing
- 3/4 cup [190 mL] sour cream
- 1/2 teaspoon [2.5 mL] dry mustard
- 1/2 teaspoon [2.5 mL] ground black pepper
- 1/2 teaspoon [2.5 mL] salt
- 1/3 teaspoon [1.5 mL] garlic powder
- 1 teaspoon [5 mL] Worcestershire sauce
- 1 1/3 cups [330 mL] mayonnaise
- 1 tablespoon [15 mL] finely minced green onion [optional]
- 6 ounces [170 g] crumbled Blue cheese
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- Prepare blue cheese salad dressing; refrigerate for 24 hours before using.
- *Just before serving, evenly arrange shredded lettuce over the bottom of a shallow oblong or rectangular serving dish.
- Side-by-side, nicely layer tomato dices, avocado dices, bacon crumbs, turkey or chicken dices and, if desired, olive dices on top of lettuce.
- Serve salad, along with Blue cheese salad dressing into a small serving bowl.
Blue Cheese Salad Dressing
- At low speed of an electric beater, mix together salad dressing sour cream, dry mustard, ground black pepper, salt, garlic powder and Worcestershire sauce into a bowl for 2 minutes.
- Add mayonnaise and if desired, finely minced green onion; mix at medium speed of electric beater for approximately 2 minutes.
- Mix in crumbled Blue cheese a little at a time then beat at low speed of electric beater until amost prefectly blended, still with a few tiny Blue cheese bits.
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