Freshest farm-to-table salad

Blue Cheese and Candied Walnut Salad | Ribbon Salad

Blue cheese has an assertive flavor that some eaters don't like, But this salad has converted many of them. "It's a ribbon salad, but I call this our BLUE-ribbon salad," Tom says. "The combination of ingredients is refreshing and intriguing, even for those who don't like blue cheese.

  • Prep Time: 15 minutes
  • Yield: 4 Servings
  • 1 head iceberg lettuce
  • 1 head romaine lettuce
  • 1 cup Peach Dressing see Peach Dressing recipe
  • 1 cup Blue Cheese Dressing see Blue Cheese Dressing recipe
  • ½ cup blue cheese crumbles
  • Vegetable Chips
  • 1 cup Candied Walnuts
  • Wash and dry the lettuce. Julienne (or ribbon cut) the lettuce and mix with the peach dressing in a bowl. Then place 4 equal parts on individual chilled plates. Take one-fourth of the blue cheese dressing and drizzle it across each plate in zigzag fashion.Top each plate with 2 tablespoons of the blue cheese crumbles, a few vegetable chips, and one-fourth of the candied walnuts.

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