Ingredients: Creamy Blue-Cheese Dressing: 4 ounces (1 cup) blue cheese, crumbled 3 tablespoons milk 1/2 cup light mayonnaise 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/8 teaspoon salt 1/8 teaspoon coarsely ground black pepper Salad: 1 medium head (about 1 1/2 pounds) iceberg lettuce, coarsely chopped 4 medium tomatoes (about 1 1/4 pounds), thinly sliced 1 bag (10 ounces) shredded carrots 2 medium red peppers, coarsely chopped 1 English (seedless) cucumber, unpeeled, cut lengthwise in half, then thinly sliced crosswise 1/2 cup walnuts, toasted and chopped Time: 25 min
Directions:1. 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. 2. 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. 3. If your serving bowl is not large enough for mixing, transfer salad to a very large bowl and toss until well coated with dressing. |