French Country Style Beet & Steamed Artichoke Salad
By Chef Tom Fraker



Ingredients:

For the Salad:

1 head Romaine Lettuce, washed, chopped
2 packages Melissa’s French Country-Style Red Beets in Balsamic Vinaigrette
1 package Melissa’s Steamed Artichoke Hearts, chopped
1 package Mini San Marzano Tomatoes, halved

For the Dressing:

1½ cups Crumbled Bleu Cheese
½ cup Greek Yogurt
3 tablespoons Milk
2 tablespoons Extra Virgin Olive Oil
1 Lemon

Kosher Salt & Freshly Ground Pepper, to taste

Directions:

In a large bowl, gently toss together the salad ingredients and set aside.

In a mixing bowl, whisk together the bleu cheese, yogurt, milk and olive oil. Cut the lemon in half and juice into the bowl. Whisk until well combined.

Place the salad on chilled plates, drizzle with the dressing, season with salt and pepper and serve.

Makes about 6-8 servings