Best Blue Cheese Salad
There is something so rewarding about a salad that consists solely of vegetables, cheese and homemade dressing, and yet is a salad that is packed full of flavor and fills you up. This simple-to-prepare blue cheese salad is anything but plain on the plate. Perfect for weeknights, weekend brunch or to bring to a potluck. Everyone will delight in its flavor and simplicity.
Red leaf lettuce and/or mixed salad greens
Tomatoes on the vine
Cucumber
Kalamata olives
Pepperoncini
Blue cheese crumbles
Avocado
Lemons
Dijon mustard
Garlic
Olive oil
Salt and Pepper
*Makes one serving, adjust accordingly
Wash and chop lettuce if needed. Add 2-3 healthy handfuls to a large bowl.
Slice one tomato on the vine in half, squeezing out the seeds but retaining the fibrous goodness (I learned this trick from one of my favorite Seattle cookbooks, Simply Classic). Dice one half of your tomato and add it to the salad with 8-10 kalamata olives, 6-8 pepperoncinis, 1/4 of a peeled cucumber, cut into circles and then quarters, and ½ of an avocado, diced. Sprinkle with blue cheese crumbles.
To make your dressing, combine 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon cracked black pepper, 1 clove minced garlic, 3 tablespoons olive oil, and several grinds of salt. (This is reprinted from Genius Kitchen)
Add 1 -2 tablespoons of dressing to your salad (start light and add more if necessary). Toss well in a large bowl, then plate in bounty and sprinkle with fresh ground pepper.
