Steakhouse Salad with Bacon, Tomatoes, and Blue Cheese
For the Chunky Blue Cheese Dressing:
1/2 cup mayonnaise
1 tablespoon minced yellow onion
1/2 teaspoon minced garlic
1/4 cup sour cream
1/2 tablespoon freshly squeezed lemon juice
1 tablespoon white wine vinegar
1/2 cup crumbled blue cheese (preferably Maytag)
3 tablespoons reduced-fat buttermilk
Kosher salt and freshly ground pepper
For the salad:
1 bag (3 pack) Romaine Hearts
2 large tomatoes, diced
1 red onion, finely diced
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, and crumbled
1 1/4 cups crumbled blue cheese (preferably Maytag)
Freshly ground black pepper
For the Chunky Blue Cheese Dressing:
In a small bowl whisk the mayonnaise, onion, garlic, sour cream, lemon juice, vinegar, blue cheese, and buttermilk together. Season with salt and pepper to taste.
For the salad:
Cut the heads of Romaine in half lengthwise. Place one wedge on each plate. Generously drizzle with the dressing. Top with the tomatoes, red onion, and bacon. Garnish with the freshly ground pepper. Serve immediately.
Tips: There is no substitute for freshly cooked bacon. Use either the traditional pork or turkey variety; but avoid the temptation to use processed bacon bits.
For a lighter version, substitute balsamic vinaigrette for the chunky blue cheese dressing.
This recipe came from the cookbook, Simply Salads by Jennifer Chandler. I've had the book for a few years now and it is one of my go-to books for quick and easy salad recipes.
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1 comments:
looks and sounds way yummy! i have tried to substitute bacon bits...it is just not the same as bacon!
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