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BLT Salad w/Creamy Cottage Blue Dressing
Recipes
Ingredients:
– 6 slices extra-thick cut slab bacon
– 1/2 cup Real California cottage cheese, divided
– 2 ounces Real California blue cheese crumbles, divided
– 1/4 cup Real California milk
– 1/2 teaspoon Worcestershire sauce
– 1 small clove garlic, minced
– 1/2 tablespoon lemon juice, freshly squeezed
– Dash of Tabasco, or other hot sauce
– 1/8 teaspoon salt
– 1/4 teaspoon fresh ground pepper, plus more for finishing
– 2 romaine hearts, or 4 heads baby romaine, halved
– 12 ounces grape or cherry tomatoes
– 2 tablespoons fresh chives, chopped
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Directions:
Serves 4
Preheat oven to 375 degrees. Line a 12x18 sheet tray with parchment paper.
Lay bacon in a single flat layer on sheet tray.
Cook approx. 20-25 minutes or until bacon is desired consistency.
Remove bacon to a paper-towel-lined plate to cool.
Dice bacon into pieces. Set aside.
Put half the cottage cheese, half the blue cheese crumbles, and milk in a food processor.
Blend until smooth then transfer to a small bowl.
Add remaining blue and cottage cheeses, Worcestershire sauce, garlic, lemon juice, hot sauce, salt, and pepper, and stir to combine.
Divide lettuce among 4 plates.
Pour 1/4 cup dressing over the lettuce.
Garnish each plate with diced bacon, tomatoes, chives, and some more freshly ground black pepper.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.