1 head romaine lettuce
1 cup cherry tomatoes, halved
1/2 cup crumbled blue-veined cheese
1/2 cup well drained, cold, cooked, julienne-cut beets
1/4 cup finely chopped parsley
Chive dressing (recipe follows)
Tear lettuce into bite-sized pieces (about 8 cups). Mix romaine and cherry tomatoes. Mix lightly with Chive Dressing. Top with cheese, beets, and parsley.
Makes 4 servings.
Chive Dressing
In blender or food processor, combine 1/4 cup salad oil, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, 1 teaspoon Dijon-style mustard, dash white pepper, and 2 tablespoons snipped chives. Whirl or process until smoothly blended. If dressing is made ahead, shake well before using. Makes about 1/2 cup.
*Note: You can substitute thinly sliced green onions for the fresh chives. You can also make this a main dish by mixing in strips of cold chicken breast.
