Red white & blue salad

0 likes 0 comments Recipe by Kelli Wallace

Ingredients for 6

1 1/2 cup romaine hearts, diced 1x1
3/4 cup thinly sliced red onion, place in cold water
18 pieces 3/4" sliced ripe tomatoes
6 tbsp balsamic vinaigrette
1 cup blue cheese, crumbled
salt and pepper to taste
Balsamic Vinaigrette(makes 1 quart)
1 cup balsamic vinegar
3 cups olive oil
2 tbsp dijon mustard
1 tbsp salt & pepper
1 1/2 tbsp roasted garlic puree
1/4 cup brown sugar
2 tbsp basil, finely chopped
1 tbsp parsley, finely chopped
1/2 tbsp dry oregano leaves
Blue Cheese Dressing(makes 1 1/4 quarts)
1 cup blue cheese, crumbled
1 cup sour cream
2 1/2 cup mayonnaise
3/4 buttermilk
1 tbsp apple cider vinegar
1/4 tsp ground pepper

45 min · Medium

Directions

1. Place sliced romaine hearts down the middle of round platter. Lay out tomatoes and season with salt and pepper.
Drizzle balsamic vinaigrette around edge of the lettuce. Ladle blue cheese dressing in center of the tomatoes. Add onions to top.
(Vinaigrette) Place all ingredients in a mixing bowl except oil. Using a wire whisk, whisk in oil slowly to thicken. Stir well before serving.
(Dressing) Place sour cream, mayo, butter, vinegar and pepper in blender. Blend until smooth making sure to scrape the sides and corners to incorporate all ingredients. Crumble the blue cheese by hand and add to dressing.

appetizers November 12, 2013 02:26

Author Tommy Bahama