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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Triple Blue Salad Recipe

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This recipe for Triple Blue Salad is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 large tomatoes, thinly sliced
1/2 cup crumbled good quality blue cheese
1/2 cup blueberry vinegar or other fruit-flavored vinegar
Freshly ground black pepper to taste
Lettuce (we like baby or romaine)
1/2 cup or more fresh blueberries
1 cup toasted almonds
Olive or canola oil (optional)
Directions:
Directions:
Arrange a single layer of the tomatoes in a glass bowl or serving dish. Sprinkle with a little blue cheese, vinegar, and pepper. Repeat layers until all the ingredients are used. Let stand at room temperature for 30 minutes. To serve, toss with lettuce and blueberries. Check to see if the salad needs a little olive or canola oil. Garnish with almonds.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Fresh garden tomatoes are the best! An innovation on this salad is to use strawberries instead of tomatoes. Slice them up and toss everything together for a red, white and blue salad.

 

 

 

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