TommyAlfredo Bleu Salad Dressing – GOAT
Normally I would attach this salad to the TommyAlfredo Bleu Sauce recipe. But this salad deserves it’s own spot, so it doesn’t get overlooked! Wedge Salad with TommyAlfredo Bleu with just a few minor adjustments to the sauce!
Serves as many as you want
AFC ClipBoard: Of course you have to make the sauce first in order to use a portion of it for a salad dressing.
TommyAlfredo Bleu Salad Dressing Makes 1 cup
1 c. TommyAlfredo Bleu Sauce
white or light-colored vinegar to taste
a little crushed dried basil
salt to taste
fresh grind black pepper to taste
Place all ingredients in bowl and whisk till incorporated.
1 head iceberg lettuce – remove outer leaves and core, then cut into as many wedges according to the size wedge you want per salad. With a small-medium size head, you should get 4 wedges.
fresh chopped green pepper – as much as you want
fresh diced orange pepper – as much as you want
thinly sliced sweet onion – cut in half – just a few half rings per salad
fresh steamed green beans – cut into 1 inch lengths
red grape or cherry tomatoes cut in half
shredded Daiya MONTEREY JACK CHEESE
fresh grind black pepper
ASSEMBLY per salad:
Place a lettuce wedge on salad plate.
Top with green and red pepper.
Top with onion, green beans and tomato.
Drizzle with dressing.
Top with croutons and shredded cheese.
Sprinkle with fresh grind black pepper.
Now, enjoy this spectacular creation.
Notes: Do you have a favorite cream sauce that can easily be converted into a salad dressing with a little vinegar and seasonings? Give it a try. You might be pleasantly surprised. TWO in ONE. A sauce and a salad dressing.
After decades of turning its collective back on ketchup with a sneer and an arrogant laugh, France accepted American ketchup as a legitimate culinary sauce. The Animal-Free Chef elevates this culinary marvel of condiments to the level of cuisine in her recently released TommyAlfredo Bleu!
Makes 5 cups