Blue Cheese Salad with Vinaigrette
This blue cheese salad with vinaigrette is for those who love this classic salad but want a lighter, fresher take without sacrificing flavor. Instead of a creamy dressing, this version uses a simple vinaigrette to balance the cheese's richness, with homemade croutons for crunch and texture. It's the kind of salad that works just as well on its own as it does alongside dinner!
Ingredients
For the Croutons
- 4 cups bread cut into ¾" cubes (use a sturdy bread like boule)
- ¼ cup extra virgin olive oil
- 1 tablespoon Italian flat-leaf parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground black pepper
For the Red Wine Vinaigrette
- 4 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
For the Salad
- 6 ounces mesclun or any salad mix
- ½ cup cherry tomatoes sliced in half lengthwise
- ½ cup chickpeas drained and rinsed
- ½ cup asparagus fresh, chopped into ½" to 1" pieces (Note 1)
- ¼ cup blue cheese crumbled
- ½ avocado peeled and chopped
Instructions
- Preheat the oven to 375F. Add the bread cubes to a large sheet pan. Season with the olive oil, parsley, garlic powder, salt, and some pepper, then toss everything until the bread is well coated.
- Spread the bread cubes into an even layer in the pan. Place it on the oven's bottom rack, and bake the croutons for about 15 minutes, until golden brown, tossing once halfway through.
- Meanwhile, combine the ingredients for the dressing in a bowl or jar and whisk/shake well. Add some salt and pepper to taste. If you find it too tart, mellow it with a little more olive oil and/or honey.
- Make the salad by adding all the ingredients to a large bowl. Add some croutons and as much or as little dressing as you like, and toss until well coated. Enjoy!
Notes
Note 1: Feel free to use only the asparagus tips, as they're more tender.
General Notes:
- You don't need to use the entire vinaigrette on this salad. Use only as much as you want to.
- Remember not to add the avocado or dressing to this salad if you want to make it in advance. Add these ingredients just before serving.
Nutrition
Serving: 1serving | Calories: 1020kcal | Carbohydrates: 126g | Protein: 31g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 857mg | Potassium: 729mg | Fiber: 14g | Sugar: 16g | Vitamin A: 918IU | Vitamin C: 20mg | Calcium: 385mg | Iron: 11mg
Tried this recipe?Let me know how it was!