Well•Pict Berries Balsamic Bleu Strawberry Salad
Ingredients:
2 heads romaine lettuce, chopped
1 heaping cup baby arugula
2 heaping cups baby spinach
¼ cup red onion diced very small
4 slices bacon (cooked crispy & diced to crumbles)
1 container fresh Well•Pict Strawberries, sliced
3 hardboiled eggs, diced
4 oz. steamed Quinoa
4 oz. toasted slivered almonds
4+ oz. shredded carrots—depending on size
6 oz. shredded Spanish Manchengo cheese
3 cups sour cream
5 cups mayonnaise
12 oz. bleu cheese crumbles
1 tbsp. + 1 tsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. crushed garlic
2 tsp. salt
2 tsp. pepper
2-3 cups buttermilk
1 cup balsamic vinegar
2 cups (approx.) California extra virgin olive oil
1 tbsp. crushed garlic
2 oz. sugar
4 oz. water
Directions:
For Blue Cheese Dressing
Whisk together sour cream, mayo, bleu cheese crumbles, worcheshire sauce, mustard, garlic, salt, and pepper in a large bowl and then add buttermilk until desired consistency is reached.
For Balsamic Dressing
Blend together balsamic vinegar, olive oil, garlic, and sugar. Slowly add water, 2 oz. at a time, until frothy. If the dressing tastes too tart and is too runny, add more olive oil and water to taste.
To make the Balsamic Bleu dressing
Slowly add the balsamic dressing to the blue cheese dressing (approx. a 2:1 ratio) until your desired balanced flavor.
To prepare salad
Toss leaves together and layer in all other remaining ingredients. Top with the balsamic bleu dressing.