4 ounces (1 c) blue cheese crumbled
3 tbsps milk
1/2 cup light mayonnaise
2 tbsps white wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 head romaine lettuce coarsely chopped
1 bag baby spinach leaves
4 med tomatoes thinly sliced
1 bag shredded carrots
2 med red peppers coarsely chopped
1 English cucumber halved and sliced
1/2 cup nuts toasted & chopped
1. Prepare Creamy Blue-Cheese Dressing: In small bowl, with fork, mash cheese with milk until creamy. Add mayonnaise and remaining dressing ingredients; mix until blended. Makes about 1 1/4 cups.
2. In 6-quart or larger cylindrical clear-glass bowl, place half of lettuce & half of baby spinach. Top with tomato slices, followed by shredded carrots, remaining lettuce, spinach, red peppers, and cucumber slices.
3. Spoon blue-cheese dressing on top. Sprinkle with nuts. Cover and refrigerate up to one day or until ready to serve.