Romaine Salad with Avocado, Tomato and Blue Cheese

  • Total Time:
  • Servings: 6

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  • 1 1/2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons pickled cocktail onions, coarsely chopped
  • Kosher salt and freshly ground pepper
  • 3 romaine hearts (1 pound), torn into bite-size pieces
  • 1 Hass avocado, cut into 1/2-inch dice
  • 3/4 cup grape tomatoes, halved
  • 1 1/2 ounces Maytag blue cheese, crumbled (1/3 cup)

How to make this recipe

  1. In a large bowl, whisk the sherry vinegar with the mustard. Gradually whisk in the olive oil until incorporated. Add the cocktail onions and season with salt and pepper. Add the remaining ingredients, toss well and serve.

Contributed By

466666 recipes/romaine-salad-avocado-tomato-and-blue-cheese 2013-12-06T23:46:04+00:00 Melissa Rubel Jacobson summer|salads|side-dishes|6|basic-easy|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch melissa rubel jacobson,romaine salad with avocado tomato and blue cheese,vegetarian cobb salad,fast salad recipe,easy romaine salad recipe recipes,romaine-salad-avocado-tomato-and-blue-cheese 466666

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