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Categories:
blue cheese milk light mayonnaise white wine vinegar mustard salt ground black pepper head iceberg lettuce tomatoes carrots red peppers cucumber walnuts
Viewed: 43 - Published at: 6 years agoIngredients
- 4 oz. blue cheese
- 3 tbsp. milk
- 1/2 c. light mayonnaise
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- .13 tsp. salt
- .13 tsp. coarsely ground black pepper
- 1 medium head iceberg lettuce
- 4 medium tomatoes
- 1 bag shredded carrots
- 2 medium red peppers
- 1 English (seedless) cucumber
- 1/2 c. walnuts
Method
- Prepare Creamy Blue-Cheese Dressing: In small bowl, with fork, mash cheese with milk until creamy.
- Add mayonnaise and remaining dressing ingredients; mix until blended.
- Makes about 1 1/4 cups.
- In 6-quart or larger cylindrical clear-glass bowl, place half of lettuce.
- Top with tomato slices, followed by shredded carrots, remaining lettuce, red peppers, and cucumber slices.
- Spoon blue-cheese dressing on top if you like.
- Sprinkle with walnuts.
- Cover and refrigerate up to one day or until ready to serve.
- If your serving bowl is not large enough for mixing, transfer salad to a very large bowl and toss until well coated with dressing.
