Recipe - Blue Cheese Salad With Chive Dressing

SALAD
1 Head romaine lettuce;
1 cup Cherry tomatoes; halved
Chive dressing
One half cup Blue cheese; crumbled
One half cup Beets; well drained cold
cooked juliennecut
One half cup Parsley; chopped finely

CHIVE DRESSING
One fourth cup Salad oil;
2 tablespoon Red wine vinegar
2 tablespoon Olive oil;
One half teaspoon Salt (OPTIONAL)
1 teaspoon Dijonstyle mustard;
1 ds White pepper;
2 tablespoon Chives snipped =OR=
2 tablespoon Green onion; using the
the green portion for
chopped chives

Rinse, drain, and trim core from romaine, discarding discolored leaves.
Tear into bitesized pieces (you should have about 8 cups). Just before
serving, mix romaine and cherry tomatoes. Mix lightly with Chive Dressing.
Top with cheese, beets and parsley, if you like. As you serve salad, divide
cheese and beets evenly among each portion.

DRESSING: In blender or food processor combine salad oil, red wine
vinegar, olive oil, salt, mustard, pepper and chives. Whirl or process
until smoothly blended. If dressing is made ahead, shake well before
using. Makes about One half cup.

TIPS: You can substitute thinly cut or sliced up green onions, using a good portion
of the green tops for fresh chives. Add a tablespoon fresh chopped parsley
to enhance the color. This salad makes a good use of canned beets. To make
a warm weather main dish salad, mix in strip of cold chicken or turkey
breast.

Source: My Great Recipes Packet 2. Brought to you and yours via Nancy
O'Brion and her MealMaster.