2 cups grilled chicken breast, chopped, I marinated it first with oil & vinegar and some spices
1 cup grape tomatoes halved
2 avocados, chopped
1-2 cups corn, grilled
2-3 slices bacon, cooked very crisp and chopped
½ head Iceberg lettuce, chopped
1 bag or tub mixed greens or greens of choice
Mix iceberg lettuce and greens together in a large
bowl. Then layers all other ingredients over the top. Drizzle with the
dressing just before serving.
Vinaigrette Dressing with Blue Cheese
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar (or balsamic, apple cider
vinegar, rice, sherry, or other wine vinegar)
Pinch of kosher salt
A turn of freshly ground black pepper
1-2 tablespoons fresh chopped herbs like dill, basil,
parsley, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)
1 garlic clove, grated
2 tablespoons *Gorgonzola or you use grated or crumbled
Parmesan, Pecorino Romano, or feta cheese
Pinch of crushed red pepper flakes
1 teaspoon Dijon mustard
½ teaspoon sugar
Directions:
Add all the ingredients except the blue cheese to a small
mason jar, screw on the lid and shake until blended, or you can whisk the
ingredients together in a bowl or whirr them together in a blender. Taste and
adjust seasonings if desired and add the cheese of choice.
Keep leftover dressing in a sealed jar in the refrigerator
for 2 – 3 days. Without the cheese, it will keep longer. I used dill, parsley,
basil, and thyme in the dressing.
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