KID-FRIENDLY CHOP CHOP SALAD WITH CREAMY BLUE CHEESE OR BUTTERM

Kid-Friendly Chop Chop Salad With Creamy Blue Cheese or Butterm image

Provided by MA HIKER

Time 30m

Yield 6 serving(s)

Number Of Ingredients 24

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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
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
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

Steps:

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.

Nutrition Facts : Calories 457.6, Fat 37.1, SaturatedFat 10.4, Cholesterol 43.1, Sodium 1002.8, Carbohydrate 22.9, Fiber 4.6, Sugar 7.8, Protein 11.8