Layered Chopped Salad



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.