As a child I liked to sit on my dad's lap and eat the croutons off his salad (bless his heart, I'm not that nice). My mom made homemade blue cheese dressing that was full fat, full flavor and just generally awesome. Salads were typically iceberg, tomato wedges, shredded carrots and that thick, cheesy dressing. Yum. But we really can't eat dressing like that these days (I mean we can, we just shouldn't!). So this was my healthier, updated version:
Blue Cheese Chopped Salad
Serves 4 (or 3 as a main course salad)
2 small heads iceberg lettuce, chopped
1 basket grape tomatoes, cut in half
~1/3 cup reduced fat blue cheese crumbles (I used Treasure Cave brand)
4 slices Morningstar Farms faux bacon, cooked until crisp and then crumbled
croutons (I used Trader Joe's mini rye toast instead)
~1/3 cup fat free sour cream
~1/3 cup fat free plain yogurt
2 T. red wine vinegar
2 T. reduced fat blue cheese crumbles
pinch of granulated garlic
Mix all the dressing ingredients together with a whisk until well blended. Toss lettuce, tomatoes, and croutons together with the dressing. Place salad on individual plates and top with some blue cheese crumbles and crumbled veggie bacon and a good crank or two of black pepper.
This would be good with some avocado, maybe some cucumber, even some black olives. Obviously, you can used as much or as little cheese as you'd like but I was trying to keep it a bit on the guilt free side. Saturday was really the first sunny, warm day we've had in forever so we enjoyed this out on the patio. It was perfect!