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
1 package Mini San Marzano Tomatoes
For the Dressing:
1½ cups Crumbled Bleu Cheese
½ cup Greek Yogurt
3 tablespoons Milk
2 tablespoons Extra Virgin Olive Oil
Kosher Salt & Freshly Ground Pepper, to taste
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