Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
|Bibb lettuce/Boston lettuce||2 , torn into bite-sized pieces|
|Red bell pepper||1⁄2 , seeded, deveined, and diced|
|Cucumber||1⁄2 , peeled, seeded, and diced|
|Tomato||1⁄2 , peeled, seeded, and diced|
|Stalk celery||1⁄2 , diced|
|Radishes||4 , sliced|
|Capers||2 Tablespoon, drained|
|Red wine vinaigrette||1 Tablespoon|
|Blue cheese||2 Ounce, crumbled|
|Garlic croutons||1 Cup (16 tbs)|
In a large bowl, combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers.
Add the vinaigrette, and toss until the salad is thoroughly coated.
Arrange on chilled plates and scatter the crumbled cheese over the salad.
Top with garlic croutons.