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Pear, Blue Cheese and Pomegranate Salad with Riesling Dressing

 

 

A beautiful healthy salad for any special occasion! A masterful flavor combination of pears, blue cheese, pomegranate and toasted walnuts with a very special dressing and easy to make! You can make the dressing and toast the walnuts ahead and then just assemble it.

Ingredients:
Serves 4

Dressing:
• 1 cup Riesling wine
• 1 Tbs Dijon mustard
• 2 Tbs white wine vinegar
• 3 tsp of sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 Tbs olive oil

Salad:
• 1 lb of lettuce of your choice, Spring Mix, Red Leaf Romaine, and Bibb work well
• 1/2 cup crumbled blue cheese
• 1/3 cup toasted walnuts
• 1/2 cup pomegranate seeds
• 1 cup of chopped pear, ripe but still firm

Directions:

Start by heating the Riesling in a small saucepan, bring just to a boil over medium/high heat, then reduce the heat to low and simmer for 30 minutes or until the wine is reduced by half.
Remove from the heat and let it cool completely.
Meanwhile, toast the walnuts, just place the nuts in a dry skillet and cook over medium heat until fragrant, about 5-6 minutes.
In a small bowl, whisk all dressing ingredients together.
To assemble, divide the lettuce evenly on 4 salad plates, top with blue cheese, walnuts, pomegranate seeds, and the chopped pear. I always sprinkle on a little more salt on pepper, then drizzle on the dressing.
Serve with warm crusty bread! Your guest will love this one and it has all the colors of Christmas!

 

Chopped, BBQ, Chicken Taco Salad

Posted By Ruth Guerri On In Chicken and Other Poultry,Salads | No Comments
Chopped, BBQ, Chicken Taco Salad
 
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Oh YUM! Juicy, grilled, bbq chicken breasts and sweet smoky corn, mixed with black beans, tomatoes, red onion, chopped crispy romaine, Monterey Jack and fresh cilantro, then drizzled with a light & creamy lime dressing and served with tortilla strips! Easy, healthy and superbly delicious!
Author:
Recipe type: Salads
Serves: 4
Ingredients
  • 2 boneless, skinless chicken breasts
  • 2 tsp of olive oil
  • 1 tsp of kosher salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ tsp of paprika
  • 2 ears of corn, husks and silk removed
  • oil and salt for corn
  • 4 cups of romaine lettuce, chopped
  • 4 roma tomatoes, chopped
  • ¾ cup of black beans, drained
  • ½ of a small red onion, chopped
  • ½ cup of lite ranch dressing
  • juice of ½ lime
  • ½ tsp of paprika
  • 2 Tbs of fresh cilantro
  • ½ cup of shredded Monterey Jack cheese (or as much as you like!)
Tortilla strips
  • 2 flour tortillas
  • olive oil
  • salt
Instructions
  1. First, prepare your grill, place all coals on one side of the pit. Rub the chicken breasts with oil, then season with salt, pepper, garlic powder and paprika. Also, rub the corn with oil and season with salt. Grill the chicken breasts for 10 minutes total over direct medium heat, turn halfway through, move to the cooler side and brush on the sauce. Grill the corn with the chicken about the same amount of time, turning every 2-3 minutes to get it evenly charred. Remove the chicken and corn from the grill and let rest for 10 - 15 minutes. Cut the chicken into strips or bite sized pieces and cut the kernels from the cobs.
  2. Mix the lime juice with the ranch dressing and assemble the salad. Place the romaine on plates, arrange the black beans, red onion, corn and chicken on top, sprinkle on the cheese and cilantro and drizzle with the dressing, top with tortilla strips if using. What a crazy good salad!
Notes
To make tortilla strips: Preheat the oven to 425 degrees. Cut flour tortillas in strips, place on a rimmed baking sheet, toss with olive oil, sprinke with salt and bake for 8 - 10 minutes.

 

Asian Shrimp Salad

Posted By Ruth Guerri On In Asian Flare,Salads,Shrimp and Shellfish | No Comments


This salad is fresh, healthy, beautiful and scrumptious! Use any veggies you like and you can grill, saute or roast the shrimp, extremely versatile. The dressing is out of bounds!

Ingredients:
Makes 2 entree salads or 4 side salads

Directions:

Start by cooking your shrimp, using your preferred method, grill, saute or roast. I roasted mine, just cover a small baking sheet with foil, arrange the shrimp in a single layer, drizzle with the little olive oil, sprinkle with salt and pepper and bake for 10 minutes at 400°DSC06234Next, make the delicious dressing, just whisk together all of the dressing ingredients in a small bowl.DSC06236Now, just arrange the lettuce on a platter or you could just toss everything together in a large bowl. I like to arrange the veggies, oranges, bean sprouts and the rice noodles in rows because it looks so pretty, then sprinkle on the the chopped basil or cilantro, arrange the shrimp on top and drizzle on the dressing! DSC06240

DSC06254Note to cooks:  All of the Asian ingredients are readily available in the Asian section of the grocery store. The mandarin oranges are not pictured because someone ate them before I got home and started cooking, I wonder who!

 

Marinated Bean Salad

Posted By Ruth Guerri On In Salads | No Comments

Healthy, beautiful, delicious and easy! This will be the best 4 bean salad you’ve ever tasted! Great for a crowd and it lasts for days, it just gets better!

Ingredients:
Serves 10 – 12

Directions:

In a large bowl, add the kidney, garbanzo and northern beans, green pepper, green onion and cooked green beans.dsc07505 In a small bowl, stir together the lemon juice, white wine vinegar, olive oil, pimento, garlic, sugar, and salt & pepper.dsc07509dsc07511 Pour over the bean mixture, stir well, cover and refrigerate for at least 8 hours or overnight. Stir in the fresh chopped parsley before serving. Enjoy!

 

Grilled Steak Salad with Tomato Vinaigrette

Posted By Ruth Guerri On In Salads | No Comments
Grilled Steak Salad with Tomato Vinaigrette
 
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Steak salad with homemade tomato vinaigrette is one of my very favorite salads! Think about warm, juicy, grilled sirloin, grilled shallots, homemade croutons and the best tomato dressing you've ever had! The good news is, it's so easy to make, just cook the shallots and tomatoes, throw everything in a blender and voila! Then just grill your steak and shallots and arrange all on a bed of fresh spinach or lettuce, the flavor, color and texture of this salad is just phenomenal!
Author:
Recipe type: Salad
Serves: 2 - 4
Ingredients
Vinaigrette
  • 3 Tbs of extra virgin olive oil, divided use
  • 1 shallot, minced
  • 11 oz of cherry tomatoes
  • 1 Tbs of red wine vinegar
  • ½ tsp of salt
  • ½ tsp of pepper
  • ½ tsp of sugar
  • ½ tsp of dried oregano
  • 2 Tbs of chopped chives
Steak & Salad
  • 1lb of flank, hanger or sirloin steak
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of granulated garlic
  • 4 shallots, peeled and cut in half lengthwise
  • 4 cups of lettuce and or fresh spinach
  • 1 baguette for croutons
Instructions
  1. First, make the vinaigrette, in a large heavy skillet, heat 1 Tbs of oil and saute the shallot for about 4 minutes, add in the cherry tomatoes, stir and cook for 5 minutes.
  2. Let the mixture cool slightly, then add to a blender with the remaining 2 Tbs of olive oil, red wine vinegar, salt, pepper, sugar, and oregano, Blend until incorporated, pour into a bowl and stir in the chives.
  3. For the steak, prepare your grill or start heating a heavy skillet over high heat on the stove top. Add the steak and sear on both sides over high heat for about 2 minutes per side, remove and set aside, then add the shallots and grill for about 3-4 minutes, turning once, until charred and softened. Cut the steak into slices and make the croutons, cut the baguette into cubes, heat 1 Tbs of oil in a skillet over medium heat, sprinkle with salt, pepper and granulated garlic, cook for about 5 minutes until golden brown.
  4. To assemble the salad, arrange the lettuce on 2 plates, drizzle on a little of the dressing, add the steak slices, shallots and croutons, drizzle on more dressing and serve!
Notes
This tomato vinaigrette is also amazing on omelets and sandwiches!

 

Salmon Salad

Posted By Ruth Guerri On In Fish,Salads | No Comments

So healthy, delicious, and beautiful! Pan-seared salmon with a heavenly buttermilk, dill dressing! A favorite at the cabin! Quick and easy enough for weeknight dinners or special enough for guests!

Ingredients:
Serves 4

Directions:

Rub a little oil on both sides of the salmon and season with salt and pepper, heat 1 Tbs of olive oil over high heat in a heavy skillet, cast iron if you have one. Add in the salmon, skin side down and cook for 4 minutes, flip and cook for 4 more minutes. Remove from the skillet and let rest. Remove the skin (or keep it on if you prefer) and cut or flake the salmon into bite-sized pieces.dsc06732Make the dressing: Combine the buttermilk, sour cream, Dijon, dill, salt, and pepper, stir to combine.
To assemble the salad, divide the lettuce evenly between 4 plates, arrange the celery, red onion, eggs, blue cheese, and salmon on the lettuce and then drizzle on the dressing. Serve any remaining dressing on the side. I like to serve this with warm pita bread, or use your favorite bread or even homemade croutons. Enjoy!

Greek Chicken Salad

Posted By Ruth Guerri On In Salads | No Comments
Greek Chicken Salad
 
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This big, beautiful salad is so flavorful, colorful and healthy, I know it will become an instant favorite. Marinate the chicken as long as you can in the delicious red wine, olive oil, oregano and garlic marinade which is also the dressing, it's a snap to make! You can bake, grill or broil the chicken, then just assemble! What could be easier!
Author:
Recipe type: Salad
Cuisine: Greek
Serves: 2 - 4
Ingredients
  • ½ cup of extra virgin olive oil
  • 3 Tbs of red wine vinegar
  • 1 Tbs of dried oregano
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of sugar
  • 3 cloves of garlic, minced
  • juice of ½ lemon
  • 2 smallish boneless, skinless chicken breasts
  • 2 hearts of romaine lettuce, torn into pieces
  • ½ of red onion, sliced
  • ½ of a large cucumber, sliced or chopped
  • ½ cup of kalamata olives
  • ½ cup of cherry tomatoes
  • ½ - ¾ cup of feta cheese
Instructions
  1. Start by making the dressing, just whisk all ingredients together in a bowl or shake it all up in a mason jar. Cut the chicken breasts in half lengthwise, then place in a shallow glass bowl or a large ziplock bag, pour in about 1/3 of the dressing, cover and let the chicken marinate for as long as you can, but at least 30 minutes.
  2. Remove the chicken from the marinade and either grill, bake or broil it. I baked mine at 350 degrees for 25 - 30 minutes, then slice the chicken when it's cool enough to handle.
  3. Now just assemble the salad, you can either arrange everything on top of the lettuce or add all to a large bowl, drizzle on the remaining dressing and toss. Delish with warm pita bread or flatbread! Enjoy!

 

Steak Salad

Posted By Ruth Guerri On In Beef,Salads | No Comments

This is one of my “make in minutes” recipes. Quick, easy and super tasty! Steak and blue cheese are made to be together! I love the simplicity of this salad. The dressing is amazing!

Serves 3 -4
Dressing:

• 1 Tbs of Dijon
• 1 Tbs of balsamic vinegar
• 3 Tbs of red wine vinegar
• 3 tsp of honey
• 1 tsp of Worcestershire sauce
• 1/3 cup + 1 Tbs of olive oil
• 2 tsp of grated onion
• salt and pepper to taste

Salad:

• 1 1/2 lbs of steak of your choice
• 4 oz of blue cheese
• 1/4 – 1/2 cup of red onion, thinly sliced
• 1 head of Bibb lettuce

Directions:

Whip up the dressing first, whisk all of the dressing ingredients together, add in the olive oil last and whisk until well combined.
You’ll need to either grill or pan sear your steak, you can use your favorite cut, I used rib-eye. If grilling, drizzle the steak with a little oil, sprinkle on salt and pepper and sear for 3-4 minutes on each side for medium rare. Remove from the heat and tent with foil.
If pan searing, rub the steak with oil and sprinkle with salt and pepper. Over screaming high heat in a heavy skillet, sear the beef for 3 – 4 minutes on each side, for medium rare. Remove from the heat to rest, tent with foil.
Tear the lettuce into bite sized pieces and place on a platter. Cut the steak into slices, arrange on the lettuce.Sprinkle on the onion and blue cheese and drizzle on the dressing. I wanted to keep this really light, but homemade croutons would be delish!

 

 

 

 

Marinated Shrimp and Artichoke Hearts

Posted By Ruth Guerri On In Appetizers,Salads | 2 Comments

dsc07189This appetizer is one of my all time favorites, I have made it for years around the holidays, super easy with phenomenal flavor! Shrimp, artichoke hearts, water chestnuts, and red onion are marinated for 24 hours in a heavenly concoction of white wine, red wine vinegar, garlic, and spices! The shrimp absorbs all of that flavor! It’s truly delicious and very elegant, just double the recipe for a crowd!

Ingredients:
Serves 6 as a salad or 10 as an appetizer

Directions:

Add oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns, and garlic in a large jar with a lid, shake well.dsc07162dsc07176Place the shrimp, water chestnuts, onion and artichoke hearts in a large deep bowl. Pour in the marinade, stir to combine. Cover and refrigerate for 24 hours, stir occasionally. That’s it! To serve as a salad, place a bed of lettuce, I use bibb and spoon the shrimp on. For an appetizer, place the shrimp in a pretty serving bowl and put small plates and large toothpicks along side. dsc07189

 

Chicken Fajita Salad

Posted By Ruth Guerri On In Chicken and Other Poultry,Salads | No Comments

Chicken Fajita Salad
 
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Everything we love about chicken fajitas in one delicious salad! Tender, flavorful chicken, sauteed peppers and onions and creamy avocado, drizzled with a mouthwatering dressing of fresh lime juice and spices, beautifully arranged on a bed of crisp romaine. The marinade and the dressing are the same, easy!
Author:
Recipe type: Chicken
Serves: 2 - 4
Ingredients
Marinade/Dressing
  • 4 Tbs of vegetable oil
  • 3 limes, juiced
  • 2 tsp of sugar
  • 3 Tbs of fresh cilantro, chopped
  • 2 garlic cloves, smashed and minced
  • ½ tsp of smoked paprika
  • ½ tsp of chili powder
  • ¼ tsp of cumin
  • ¼ tsp of red pepper flakes or to taste
  • ½ tsp of kosher salt
  • ½ tsp of pepper
Chicken and Salad
  • 1 Tbs of vegetable oil
  • 1 onion, sliced
  • 1 small red bell pepper, seeded, membrane removed and sliced
  • 1 small green bell pepper, seeded, membrane removed and sliced
  • 2 chicken breasts, cut into ¼" thick slices
  • 2 avocados, sliced
  • Romaine Lettuce
  • lime sour cream - optional
  • warmed tortillas - optional
Instructions
  1. Mix all marinade ingredients together in a small bowl, place the chicken in a shallow bowl, pour in ½ of the marinade and mix well. Save the remaining marinade for the dressing. Refrigerate the chicken for at least 30 minutes or overnight, then remove from the marinade and shake off the excess.
  2. Add the oil to a large heavy skillet over medium/high heat, cast iron if you have one. Add in the onion and peppers, season with a little salt and pepper and cook for 5 minutes, then transfer to a bowl, In the same skillet add in the chicken and cook for 2 -3 minutes on each side.
  3. To assemble the salad, place a bed of lettuce on each plate or 1 large platter, then arrange the chicken, onions & peppers and avocado prettily on top. Drizzle on the remaining marinade.
  4. Serve with lime sour cream and warmed tortillas if desired. Bon Appetit!
Notes
You can also marinate the chicken breasts whole, grill and slice afterwards and to make the lime mayo, just stir 1 or 2 tsp of fresh lime juice into ½ cup of mayo and season with salt to taste.

 

Salmon Salad Nicoise

Posted By Ruth Guerri On In Salads | No Comments

Another summertime favorite to make when tomatoes, beans and potatoes are fresh from the garden. The salmon is to die for! Very easy to put together, and so healthy! You could also use traditional tuna.

Ingredients:
Serves 2 – 3

• 2 salmon fillets (about 6 oz each)
• 1 lemon, zested and juiced
• 2 Tbs of extra virgin olive oil
• 2 tsp of Dijon mustard
• dash of Worcestershire sauce
• 3 garlic cloves, minced
• 1 tsp of salt
• 1/2 tsp of pepper
• 3 hard-cooked eggs, peeled and sliced
• 3-4 new potatoes
• 1 large handful of green beans, stems removed
• 3 ripe tomatoes, cut into wedges
• lettuce of your choice, torn in bite sized pieces
• 1/3 cup of Kalamata olives, pitted
• 1 can of anchovies, optional
• fresh dill for garnish

Vinaigrette:
• 1/4 cup of white wine or red wine vinegar
• 1 tsp of Dijon mustard
• 1 tsp of sugar
• 1 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 1/2 cup extra virgin olive oil

Directions:
Preheat the oven to 450°

Marinade: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, mustard, dash of Worcestershire sauce, garlic, 1 tsp salt and 1/2 tsp pepper.
Place the salmon on a sheet pan that has been covered in aluminum foil and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Hard boil the eggs, place them a saucepan and cover with water, bring to the boil, turn off heat and let sit for 20 minutes, run under cold water, peel and slice.
Boil the potatoes in a large pot of salted boiling water, just til tender. Remove them with a slotted spoon, now add the green beans, bring to a boil, cook for 4 minutes, drain immediately and plunge in a bowl of ice water to stop cooking. Drain again and set aside.
When the potatoes are cool enough to handle, cut them into thick slices.
Bake the salmon for 15 minutes. Take it out of the oven and let it hang out for 15-20 minutes. You can also grill the salmon.
For the vinaigrette, combine the vinegar, mustard, sugar, salt, and pepper. Whisk in the olive oil to make an emulsion. Set aside.
Arrange the lettuce on a large platter, then add the salmon, potatoes, green beans, tomatoes, eggs, olives and anchovies (if using).
Drizzle over the dressing, season with salt and pepper and sprinkle with fresh dill. Bon Appetit!

Balsamic Chicken Salad

Posted By Ruth Guerri On In Salads | 2 Comments

Balsamic Chicken Salad
 
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This is a delicious salad, a complete dinner on one plate! The chicken is marinated in a yummy balsamic marinade that is also the dressing. When the chicken is still hot from the oven, drizzle on a little dressing, then just assemble the salad with red juicy grapes, toasted pecans, thinly sliced red onion and homemade croutons, you'll be in heaven and did I mention it's totally healthy and low fat!
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 boneless, skinless, chicken breasts
  • ½ cup of balsamic vinegar
  • 1 tsp of salt
  • 1 heaping tsp of sugar
  • 1 tsp of Dijon mustard
  • ¾ cup of extra virgin olive oil
  • ½ of a red onion, thinly sliced
  • ½ - ¾ cup of pecans, toasted if desired, see notes
  • 1 cup of red grapes
  • croutons, see notes
  • 4 - 5 cups of lettuce (your choice, I used red leaf)
Instructions
  1. First, preheat the oven to 350 degrees. Then in a medium mixing bowl, whisk together the vinegar, salt, sugar, and mustard. Then slowly add in the olive oil while whisking.
  2. Place the chicken breasts in a large ziplock bag and place the bag in a large bowl, pour in half of the marinade, reserving the rest for later and massage the chicken. Marinate for at least 1 hour, the longer the better, flip the bag over occasionally.
  3. When ready to bake, remove the chicken from the marinade and discard. Bake on a foil-lined baking sheet for 40 minutes. As soon as you remove the chicken from the oven, drizzle on a little of the reserved marinade. When the chicken is cool enough to handle, cut it into slices or chunks.
  4. To assemble the salad, place a bed of lettuce on the salad plates, top with the red onion, grapes and nuts, arrange the chicken on top, sprinkle on the croutons and drizzle on the remaining marinade. Bon Appetit!
Notes
To quickly toast pecans, just add them to a hot, dry heavy skillet over medium/high heat and cook for about 5-6 minutes until fragrant, stirring occasionally, keep an eye on them, they burn quickly!
To make home-made croutons, cut or tear a whole wheat or french baguette into bite-sized pieces. Toss them with a little olive oil, salt & pepper, place on a baking sheet and bake at 400 degrees for about 15 minutes.

 

Roasted Beet Salad with Warm Goat Cheese

Posted By Ruth Guerri On In Salads,Sides | 2 Comments

DSC06016I know that you think beets may not be your favorite, but…these are garden fresh beets, roasted, sweet and earthy, then tossed with an exquisite dressing and served with warm, panko encrusted goat cheese and toasted walnuts! It really is a flavor explosion! If any beet recipe will convert you, this is it!

Ingredients:
Makes 2 entree salads or 4 side salads

Directions:
Preheat oven to 375°

Cut the greens off of the beets, close to the stem, wash and dry them. Place each beet in the middle of a square piece of foil and drizzle with a little olive oil, coating the entire beet.DSC05976Fold the sides up around the beet and seal. Place on a foil lined baking sheet. Bake for 50 – 60 minutes or until tender, test with a skewer or a paring knife, unwrap the packages and let cool just enough to handle.DSC05980While the beets are cooling, make the dressing: I always use a jar with a lid, just add in the balsamic vinegar, honey, shallot, mustard, tarragon and the salt & pepper. Put the lid on and shake, then add in the olive oil and shake again.DSC05987DSC05991DSC05992Remove the beets from the foil and place on a cutting board covered with parchment. (so it doesn’t stain)  Cut the beets in thick slices and then cut the slices in fourths or in bite sized pieces, place in a bowl and pour in enough dressing to coat all of the beets, let them sit for 20 minutes or so to absorb the dressing.DSC05997DSC05981Next place the panko in a small bowl and cut your goat cheese into 4 equal rounds. Coat the cheese with the panko, pressing it in with your fingers and place on a small baking sheet or if you do this early in the day, refrigerate until ready to bake.DSC05985Bake the goat cheese for 4 minutes at 375°. Then I usually pop mine under the broiler for a minute or two for more color.
Time to assemble the salad, place the greens, cucumber and onion in a large bowl, pour in the remaining dressing and toss.DSC06000Arrange the greens on your salad plates and arrange the beets on top, then sprinkle on the walnuts and place the warm goat cheese on the top! Serve with some crusty bread! I know you’ll adore this!DSC06011Note to cooks:  To toast the walnuts, just place then in a dry skillet over medium heat and cook for about 5-6 minutes, stir frequently.DSC05998

 

Roasted Red Potato Salad with Bacon and Blue Cheese

Posted By Ruth Guerri On In Salads | No Comments

Roasted Red Potato Salad with Bacon and Blue Cheese
 
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This potato salad is a refreshing alternative to the mayonnaise based version. The potatoes and the red onions are roasted with garlic for maximum flavor! Then throw in crispy bacon & blue cheese, drizzle on a simple, flavorful vinaigrette and sprinkle on chopped scallions for brightness! This will be a favorite!
Author:
Recipe type: Potato Salad
Serves: 10 - 12
Ingredients
  • 4 lbs of red potatoes, cut into bite sized pieces
  • 1 very large red onion, cut into chunks
  • 4 Tbs of olive oil
  • 2 tsp of kosher salt
  • 1 tsp of black pepper
  • 6 cloves of garlic, chopped
  • 16 oz of bacon
Dressing
  • ⅓ cup of white wine vinegar or red wine vinegar
  • ⅓ cup of extra virgin olive oil
  • 2 garlic cloves, minced
  • ¼ tsp of kosher salt
  • ⅛ tsp of black pepper
  • 2 tsp of sugar
  • 1 cup of blue cheese, crumbled
  • 5 green onions, white and pale green parts, chopped
Instructions
  1. Preheat oven to 425°
  2. Start by dividing the potatoes and the onions evenly and place on 2 baking sheets, toss each with ½ of the olive oil, salt & pepper and garlic, place in the oven and roast for 35 -40 minutes, stirring halfway through.
  3. While the potatoes are roasting, cook the bacon, drain and crumble.
  4. To make the dressing, add the vinegar, olive oil, garlic, salt, pepper and sugar into a jar with a lid and shake until well combined.
  5. Place the warm potatoes and onions in a large serving bowl, pour in ¾ of the dressing, the blue cheese and the bacon, stir to combine.
  6. Just before serving, stir in the green onions and add more dressing if needed. Enjoy