Tuesday, March 17, 2009

Apple-Blue Cheese Chopped Salad

You have to try this salad! It has just the right balance of flavors—sweet, salty, vinegary, savory. It's from my friend Mary Leigh. Tonight I served it with French Onion Soup that my mother-in-law made and brought with her from Huntsville, but it would be great paired with almost anything. I love the combination of fruit and blue cheese, and it's great to have an alternative to Baby Blue Salad. For a summer main dish, you could slice grilled chicken to serve on it. Bacon would also be a nice addition.

Apple-Blue Cheese Chopped Salad
1 head green leaf lettuce, chopped
1/4 red or sweet onion, finely chopped
1 green apple, finely chopped
1 red bell pepper, finely chopped
2 oz. crumbled blue cheese
1/2 (9-oz.) bag bagel or pita chips, crushed
1/2 cup toasted chopped pecans
Poppy Seed Dressing

1. Combine lettuce and next 6 ingredients in a large bowl. Toss to combine. Gently toss in dressing just before serving.

Poppy Seed Dressing
I have found that mason jars are the best container for making vinaigrettes.
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 tsp. dried mustard
1/2 tsp. salt
1/2 cup vegetable oil
1/2 tsp. poppy seeds

1. Combine sugar and next 3 ingredients in a jar. Cover and shake until sugar dissolves a bit and mixture combines. Pour in oil; shake to combine. Stir in poppy seeds.

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