An On the Table Fast Salad!
Another 4th of July favorite from Cooking Light July 2013. Very simple and appreciated by all! I used a spring mix of lettuce for my family and made it again tonight for Dave and I with the “live” bibb lettuce.
We tend to put together our lettuce salads on individual serving plates, which I prefer to bowls. Depending on the size of salad you like, layer the following:
Spring Mix Lettuce
Sliced Blanched Almonds
Blue Cheese (the quality makes all the difference. I used Kings Choice brand, purchased at Meijers. I find you need to use less of the more intense high quality cheese for the best flavor)
In a small bowl whisk together the marinade and then drizzle over about 4 salads:
2 tablespoons olive oil
1 tablespoon FRESH lemon juice or high quality white wine vinegar (I prefer the fresh lemon juice)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
nina in the kitchen 