Blue Cheese Salad with Roasted Garlic and Onion Dressing
Give this Chicken and Blue Cheese Salad with Roasted Garlic Dressing a try! Roasted Garlic and Onion Dressing takes this chicken and blue cheese salad to the next level!
Servings 6
Calories 384kcal
Ingredients
- Dressing
- 1 head garlic separated but unpeeled
- 1 ½ lbs sweet onion peeled and sliced thick
- ½ cup extra virgin olive oil
- ½ cup apple cider vinegar
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- Salad
- 12 ounces mixed greens
- 2 cups chicken cooked and shredded (or tempeh)
- 1 cup corn thawed
- 1 red pepper seeded and diced
- 1 cup grape tomatoes halved
- 1 cup alfalfa sprouts
- 4 ounces crumbled blue cheese
- 1 avocado peeled and diced
Instructions
- Preheat oven to 425 degrees. Place garlic in foil. Line a baking sheet with parchment paper and add onions. Spray well with olive oil spray.
- Place garlic and onions in oven and cook for 1 hour or until onions are charred. Allow to cool.
- Peel garlic and place garlic and onions in a food processor. Add olive oil, vinegars, maple syrup, mustard, salt and pepper. Process until smooth.
- Meanwhile, combine greens, chicken or tempeh, corn, pepper, tomatoes and sprouts in a large bowl.
- Toss with desired amount of dressing (I used about ½ cup) and top with blue cheese and avocado.
- Dressing will keep for up to 5 days in a sealed jar in the refrigerator.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 16g | Protein: 10g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 696mg | Potassium: 532mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1765IU | Vitamin C: 48.8mg | Calcium: 128mg | Iron: 1.4mg