Chef Tom Fraker
Beet & Steamed Artichoke Salad
Category
Salad
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 head Romaine Lettuce, washed, chopped
-
2 packages Melissa’s Steamed Baby Beets
-
1 package Melissa’s Steamed Artichoke Hearts, chopped
-
1 package Mini San Marzano Tomatoes, halved
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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
For the Salad
For the Dressing
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.
Filed in:
Cherry Tomatoes,
Lemon,
Mini San Marzano Tomatoes,
Organic Cherry Tomatoes,
Organic Lemons,
Organic Romaine Hearts,
Romain Lettuce,
Romaine Lettuce,
Salad,
Steamed Artichoke Hearts,
Steamed Artichokes Hearts,
Steamed Baby Beets
