Recipe courtesy of Valerie's Home Cooking

Chopped Iceberg Salad with Roquefort Dressing

Name: Chopped Iceberg Salad with Roquefort Dressing
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/2 cup crumbled Roquefort cheese (about 2 ounces); 3 tablespoons mayonnaise; 1 tablespoon white wine vinegar; Kosher salt and freshly ground black pepper; 1 small head iceberg lettuce, chopped; 1 Persian or kirby cucumber, halved lengthwise and thinly sliced; 2 hard-boiled eggs, peeled and roughly chopped; 1 cup shredded carrots; 1/2 cup grape tomatoes, halved

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

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Ingredients

1/2 cup crumbled Roquefort cheese (about 2 ounces)

3 tablespoons mayonnaise

1 tablespoon white wine vinegar

Kosher salt and freshly ground black pepper

1 small head iceberg lettuce, chopped

1 Persian or kirby cucumber, halved lengthwise and thinly sliced

2 hard-boiled eggs, peeled and roughly chopped

1 cup shredded carrots

1/2 cup grape tomatoes, halved

Directions

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Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.