Blue Cheese Salad with Chive Dressing

Categories: Salads | Chicken

Serves: 4 Servings

Ingredients:

-----------------------------------SALAD-----------------------------------
1 Head romaine lettuce;
1 c Cherry tomatoes; halved
Chive dressing
1/2 c Blue cheese; crumbled
1/2 c Beets; well drained cold
-- cooked julienne-cut
1/2 c Parsley; chopped finely

Instructions:
-------------------------------CHIVE DRESSING-------------------------------
1/4 c Salad oil;
2 tb Red wine vinegar
2 tb Olive oil;
1/2 ts Salt (OPTIONAL)
1 ts Dijon-style mustard;
1 ds White pepper;
2 tb Chives snipped -=OR=-
2 tb Green onion; using the
-- the green portion for
-- chopped chives

Rinse, drain, and trim core from romaine, discarding discolored leaves.
Tear into bite-sized pieces (you should have about 8 cups). Just before
serving, mix romaine and cherry tomatoes. Mix lightly with Chive Dressing.
Top with cheese, beets and parsley, if you like. As you serve salad, divide
cheese and beets evenly among each portion.

DRESSING: In blender or food processor combine salad oil, red wine
vinegar, olive oil, salt, mustard, pepper and chives. Whirl or process
until smoothly blended. If dressing is made ahead, shake well before
using. Makes about 1/2 cup.

TIPS: You can substitute thinly sliced green onions, using a good portion
of the green tops for fresh chives. Add a tablespoon fresh chopped parsley
to enhance the color. This salad makes a good use of canned beets. To make
a warm weather main dish salad, mix in strip of cold chicken or turkey
breast.

Source: My Great Recipes Packet 2. Brought to you and yours via Nancy
O'Brion and her Meal-Master.

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