Romaine Chopped Salad

Yields approximately 6-8 servings

Salad Ingredients:

• 1 large head romaine lettuce, chopped into bite size pieces
• 2 large tomatoes, diced small
• 1 large cucumber, diced small
• 1-2 Haas avocados, diced small
• 1-2 green onions, minced
• 8 pieces cooked bacon, crumbled

Liquid Gold Dressing Ingredients: (best made ahead)

• 1⁄2 c red wine vinegar
• 1 C vegetable or canola oil
• 3 T sugar
• 1 t kosher salt
• 4-5 smashed garlic cloves

Blue Cheese Dressing Ingredients:

• 1/2 - 3/4 c well-shaken buttermilk
• 2-3 T sour cream (we used Greek nonfat yogurt, too)
• 1-2 T mayonnaise (we used Hellman’s Lite Mayo)
• 1 t finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced
• 1/2 t Dijon mustard
• few dashes hot sauce (we used lemon juice)
• Salt and Pepper
• 1/4 – 1/2 c blue cheese crumbles

Parmesan Pepitas & Sunflower Kernels Ingredients

• 1 t kosher salt
• 1/2 t freshly ground black pepper
• 1/2 t granulated garlic
• pinch of cayenne pepper
• 1 T butter
• 1/2 c pepitas
• 1/2 c sunflower kernels
• 1/2 c finely grated parmesan cheese

1. For the liquid gold dressing: Combine all ingredients in a mason jar and mix well.
2. For the blue cheese dressing: Combine all ingredients in a mason jar. Shake vigorously. (Alternatively, you may place all ingredients in a medium bowl and whisk). Season to taste with salt and plenty of fresh black pepper. Seal, and shake again.
3. For the salad: Combine all ingredients through green onion on a large platter or in a salad bowl. Dress with liquid gold dressing.
4. Garnish with cooked bacon and seasoned pepitas and sunflower kernels. Drizzle blue cheese dressing on top. Serve both dressings on the side.