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Smoked Salmon, Crispy Bacon And Maytag Blue
Cheese Salad
1
6
1
1
Egg
Ounce Maytag Blue cheese
Teaspoon Dijon mustard
Teaspoon Chopped garlic
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
1
6
1
6
2
1
−1/2 Cup Olive oil
/2 Cup Buttermilk
Dash Worcestershire sauce
Dash Tabasco pepper sauce
Cup Assorted baby greens
Pound House−smoked salmon
Ounce Crispy bacon
Hard−boiled eggs; sliced
/2 Fat; 0 Other Carbohydrates
In a food processor, fitted with a metal blade, combine the egg, 4 ounces of
the blue cheese, mustard, and garlic. Puree until smooth. Season with salt
and pepper. With the machine running, slowly add the olive oil until all the
oil is incorporated and the mixture is thick. With the machine running add
the buttermilk. Season the dressing with the Worcestershire sauce, Tabasco
pepper sauce, salt and pepper. In a mixing bowl, toss the greens with as
much dressing as desired. Season the salad with salt and pepper. Mound the
greens in the center of four plates. Crumble the salmon over the greens.
Sprinkle each salad with the bacon, sliced eggs, and remaining blue cheese.
This recipe yields 4 servings.
Smoked Salmon, Crispy Bacon And Maytag Blue Cheese Salad
567
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