Rated 5.0 stars by 1 users
Salad
Mediterranean
4 servings
20 minutes
0 minutes
This is not your typical Bleu Cheese Dressing!
6 ounces bleu cheese or Roquefort, of good quality - crumbled
½ cup Greek yogurt
3 tablespoons seedless lemon juice
2 tablespoons extra virgin olive oil
3 tablespoons milk
Kosher salt and freshly ground pepper, to taste
10 Dried Pequin Peppers, ground in a spice grinder
1 head organic Iceberg lettuce, about 2 pounds
½ pound Baby Heirloom Tomatoes or Cherry Tomatoes – halved
1 box Melissa's Steamed Artichoke Hearts
1 (3.8 ounces) can sliced black olives
½ organic red onion (6 ounces) – sliced thin
4 slices thick bacon – cooked and crumbled
Add all of the dressing ingredients to a bowl and whisk until well combined. Set aside.
Remove the core and outer leaves of the iceberg lettuce, rinse well, then quarter it into wedges and set aside.
Combine the rest of the salad ingredients in a bowl and set aside.
To serve, place a lettuce wedge on each of 4 salad plates. Spoon equal amounts of the salad mixture over each wedge and top with the dressing.
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