Kid-Friendly Chop Chop Salad With Creamy Blue Cheese or Butterm |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another easy to make, easy recipe from Family Fun - June 2007 issue. Ingredients:
1 romaine lettuce hearts |
6 slices bacon, cooked until crisp, cooked and chopped |
1/2 pint grape tomatoes, halved |
2 carrots, peeled and thinly sliced |
1 red bell peppers or 1 yellow bell pepper, chopped |
1 english cucumber, halved lengthwise and thinly sliced |
1/2 cup walnuts, toasted and chopped |
4 ounces blue cheese, coarsely crumbled |
3 tablespoons buttermilk |
1/2 cup mayonnaise |
2 tablespoons white vinegar or 2 tablespoons apple cider |
1 teaspoon dijon mustard |
1/4 teaspoon coarse salt |
1/8 teaspoon fresh ground pepper |
1/2 cup mayonnaise |
1/4 cup buttermilk |
3 tablespoons sour cream |
2 scallions, chopped |
2 tablespoons fresh flat-leaf parsley, chopped |
2 tablespoons apple cider vinegar |
2 teaspoons dijon mustard |
1 garlic clove, very finely minced |
1/4 teaspoon coarse salt |
1/8 teaspoon fresh ground pepper |
Directions:
1. Chop the lettuce heart into 1 to 2-inch pieces.
2. Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well.
3. Keep the salad chilled until serving time.
4. Toss it again with enough dressing to coat the vegetables and season it with salt and pepper.
5. Creamy Blue Cheese Dressing: blend all the ingredients in a food processor until they are well combined, but the mixture is still a little chunky. Transfer the dressing to an airtight container and refrigerate until serving time. Makes 1 1/3 cups.
6. Old-Fashioned Buttermilk Ranch Dressing: whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving, makes 1 1/4 cups.
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