Tomato, Cucumber, and Scallion Salad with Blue Cheese Yogurt Dressing
|Red leaf lettuce leaves||6|
|Tomatoes||6 Medium, sliced into rounds|
|Crisp cucumbers||2 Small, peeled and thinly sliced into rounds|
|Thin scallions||1 Bunch (100 gm), chopped|
|Olive oil||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Celery salt||1 Teaspoon|
|Ground black pepper||To Taste|
|Plain non-fat yogurt||1 Cup (16 tbs)|
|Finely crumbled blue cheese||1⁄3 Cup (5.33 tbs)|
On a platter, make a bed of red leaf lettuce torn into bite-size pieces.
Alternate overlapping slices of tomato and cucumber on the lettuce.
Scatter the chopped scallions on top.
In a small bowl, whisk the oil, vinegar, mustard, celery salt, dill, and black pepper.
Blend in the yogurt.
Stir in the blue cheese.
Just before serving, stir the dressing again and pour it over the salad.