4 heads Church Brothers Farms Petite Romaine
½ cup bacon pieces, pre-cooked 5 cherry tomatoes, cut in half or quartered
¼ cup red onion, diced or julienned 1 oz bleu cheese, crumbled dressing
⅓ cup whole milk
⅓ cup sour cream
¼ cup mayonnaise
4 tbsp white wine vinegar
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp fresh ground pepper
4 oz bleu cheese, crumbled
Prep Time: 2 hrs
Servings: 4
1. Cut Petite Romaine heads in half lengthwise, then in half again (making quarters).
2. In a mason jar, combine all dressing ingredients except bleu cheese crumbles. Once dressing ingredients are combined and smooth, slowly fold in half the bleu cheese crumbles, keeping the texture of the dressing chunky. Add salt and pepper to taste.
3. Let dressing chill in the refrigerator for at least 2 hours to set before using. When ready to serve, mix dressing again and adjust seasoning if needed.
4. When dressing is chilled, dress Petite Romaine wedges and top with crumbled bacon, cut tomatoes, red onion, and remaining bleu cheese crumbles.
5. Serve and enjoy!
To learn more aboutChurch Brothers Farms, visit www.churchbrothers.com
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