Butter-lettuce Bouquet Salad Recipe
Zucchini, squash, asparagus, and red pepper with Gorgonzola bleu cheese dressing
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Vegetables
Wash and dry the butter lettuce leaves and set aside. Slice the zucchini, yellow squash, and red bell pepper into thin strips. Trim the asparagus ends and cut them into 2-inch pieces.
- 2
- 3
Make the Dressing
In a bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined. Crumble in the Gorgonzola cheese and mix gently.
- 4
Assemble the Salad
On a large platter or individual plates, arrange the butter lettuce leaves as a base. Top with the sliced zucchini, yellow squash, red bell pepper, and blanched asparagus. Drizzle with the Gorgonzola dressing.
- 5
Serve
Serve immediately as a refreshing salad.