Kid-Friendly Chop Chop Salad With Creamy Blue Cheese or Butterm
Ready In: 30 mins
Serves: 6
Ingredients
- 1 romaine lettuce hearts
- 6 slices bacon, cooked until crisp, cooked and chopped
- 1⁄2 pint grape tomatoes, halved
- 2 carrots, peeled and thinly sliced
- 1 red bell peppers or 1 yellow bell pepper, chopped
- 1 English cucumber, halved lengthwise and thinly sliced
- 1⁄2 cup walnuts, toasted and chopped
Blue cheese Dressing
- 4 ounces blue cheese, coarsely crumbled
- 3 tablespoons buttermilk
- 1⁄2 cup mayonnaise
- 2 tablespoons white vinegar or 2 tablespoons apple cider
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground pepper
Ranch Dressing
- 1⁄2 cup mayonnaise
- 1⁄4 cup buttermilk
- 3 tablespoons sour cream
- 2 scallions, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, very finely minced
- 1⁄4 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground pepper
Directions
- Chop the lettuce heart into 1 to 2-inch pieces.
- Combine it with the bacon, other vegetables and nuts in a large bowl and toss the mixture well.
- Keep the salad chilled until serving time.
- Toss it again with enough dressing to coat the vegetables and season it with salt and pepper.
- Creamy Blue Cheese Dressing: blend all the ingredients in a food processor until they are well combined, but the mixture is still a little chunky. Transfer the dressing to an airtight container and refrigerate until serving time. Makes 1 1/3 cups.
- Old-Fashioned Buttermilk Ranch Dressing: whisk together all the ingredients in a mixing bowl. Transfer the dressing to an airtight container and refrigerate it until serving, makes 1 1/4 cups.
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