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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.