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| Recipe Archives |
| Submitted by: Karen Dacey June 2002 Ingredients: salad: 1 medium head iceburg lettuce coarsely chopped 4 medium tomatoes thinly sliced 1 bag (10 oz.) shredded carrots 2 medium red peppers, coarsely chopped 1 english seedless cucumber, unpeeled, cut lengthwise in half, then thinly cut crosswise 1/2 C walnuts, toasted and chopped Creamy-Blue Cheese Dressing 4 Ounces blue cheese, crumbled (1 Cup) 3 Tbsp milk 1/2 C light mayonaise 2 Tbsp white vinegar 1 tsp dijon mustard 1/2 tsp salt 1/2 tsp pepper Directions: In small bowl, with fork, mash cheese with milk until creamy. Add mayonaise and remaining dressing ingredients, mix until blended. Makes about 1 1/4 Cups. In a 6 qt. cylindrical clear-glass bowl, place 1/2 of the 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 & refrigerate up to one day or until ready to serve. If your serving bowl is not large enough for mixing, transfer salad to a very large bowl and toss until well coated with dressing. |
| Layered Chopped Salad |