Blue Cheese Chopped Salad
by Melanie Foster
serves: 6
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Colorful, crunchy, creamy and delicious. I used all my favorite ingredients in this special salad. |
| Ingredients: |
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1/2 |
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head iceberg lettuce, chopped |
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1 |
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cucumber, peeled, seeded, chopped |
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2 |
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carrots, grated |
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1 pint |
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grape tomatoes, halved |
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1/2 |
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head purple cabbage, chopped |
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6 |
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green onions, chopped |
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4 oz |
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blue cheese, crumbled |
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1/2 cup |
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dried cranberry/nut mix (or equal parts dried cranberries and sunflower seeds) |
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2 tbsp |
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white balsamic vinegar |
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2 tbsp |
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brown sugar |
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2 tbsp |
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half and half |
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1/2 cup |
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extra virgin olive oil |
| Directions: |
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Combine all the vegetables in a large salad bowl and toss to combine. Top with blue cheese and the dried cranberry/nut mixture and toss gently. In a mason jar combine vinegar, sugar, half and half, oil and a pinch each of salt and pepper. Shake to combine and pour over salad. Toss and serve immediately.
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