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.