Gluten Free, Mains, Mother's Day Brunch, Recipes, Salads & Sides

Bleu Cheese Pignoli Salad

by Jean Miller

Bleu Cheese Pignoli Salad

I’m not sure this bleu cheese pignoli salad actually counts as a recipe… it’s more of an inspiration. I love to grow alfalfa sprouts, and they crown this salad beautifully.

  • BLEU CHEESE PIGNOLI SALAD
  • Servings: 2-4
  • Time: 0hr 15mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 1/3 cup plain whole milk yogurt
  • 1/4 cup real mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried dill
 For the Ranch Dressing: Whisk all together in a 1-cup bowl.

 

Tip: Cut a lemon in half at the equator; place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch seeds.

 Mayonnaise acts as an emulsifier (an agent that helps prevent the separation of other ingredients).
  • 4-5 cups finely chopped Romaine lettuce
  • ¼ cup toasted pignoli (pine nuts)
  • ⅓ cup bleu cheese
  • Alfalfa sprouts or dried cranberries
 Rinse and spin greens dry in a salad spinner; divide between bowls. Drizzle with Ranch Dressing; sprinkle with pignoli and then crumble bleu cheese over the top. Place a bunch of sprouts at the crown… otherwise sprinkle with a few dried cranberries. Wet greens dilute the dressing.
Ranch Dressing
Bleu Cheese Pignoli Salad
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