Blue Cheese is a great dressing for those summer salads. Not everyone can do creamy, however, so here is a recipe for a light and healthy, summery vinaigrette.
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 5 Tablespoons extra-virgin olive oil
- 1/2 cup crumbled blue cheese
Whisk vinegar, mustard and oil together. Add cheese. Season with salt and a generous amount of pepper.
Variations: add minced shallots and fresh garlic.
Meal Plan Monday… on Tuesday!
Monday – Grilled Vegetable Salad with Mixed Greens and Blue Cheese Vinaigrette
Tuesday – Crock Pot Lemon-Rosemary-Garlic Chicken*
Wednesday – Italian Sausages with Bell Peppers and Artichokes
Thursday – Lentil Meatballs with Zucchini Noodles and Marinara Sauce
Friday – Steaks with Balsamic Onions, Gingered Carrots and Side Salad
Saturday – Breakfast for Dinner: Almond Flour Pancakes, Egg & Veggie Frittata
Sunday – Gazpacho