Classic Mixed Green Salad With Lower-Fat Blue Cheese Dressing

Serves: 4

Use the dressing as a delicious dip for raw, chopped vegetables too.

Ingredients

Nutrient note The dressing is an excellent lowfat source of calcium and protein; the salad is composed of low-calorie ingredients that are high in vitamin A (tomatoes, lettuces) and folate (eggs, cucumbers).

Dressing
1/2 cup fat-free cottage cheese
1/3 cup nonfat buttermilk
1/4 teaspoon minced garlic
1 ounce blue cheese, crumbled
Salt and pepper

Salad
4 cups chopped romaine lettuce
2 cups mesclun
1 cup red cherry tomatoes and yellow teardrop tomatoes, halved
1/3 cup shredded red cabbage
1/4 cup diced hothouse (seedless) cucumber
1/4 cup sliced celery
1/4 cup sliced green onions
2 large eggs, hard-boiled, chopped
2/3 cup croutons
Salt and pepper

Croutons
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 small garlic clove
3/4 teaspoon fresh thyme leaves
1/8 teaspoon each of salt and freshly ground black pepper
10 3/4-inch-thick baguette slices, cut into 1/2- to 3/4-inch cubes

Directions

For dressing
Mix first 3 ingredients in a blender until well combined but with small curds still remaining. Transfer to a small bowl. Stir in blue cheese. Season to taste with salt and pepper. Makes about 1 cup. (Can be made up to 2 days ahead. Cover and refrigerate.)

For salad
Toss first 8 ingredients in a large bowl with enough dressing to coat. Top with croutons and season to taste with salt and pepper.

For croutons
Preheat oven to 325 degrees F. Mix first 5 ingredients in a small food processor until well blended. Transfer mixture to medium bowl. Add baguette cubes; toss well to coat. Arrange cubes in a single layer on baking sheet; bake until crisp, turning frequently, about 20 minutes. Transfer croutons to paper towel-lined plate. Cool completely. Makes about 2 cups. (Can be made up to 2 days ahead. Store airtight at room temperature.)