How to get a salad ready for picnics, potlucks, and other summer flings: prepare the cabbage, carrots, and hardy vegetables. Keep them in a big container or gallon bag. Lettice, tomatoes, cucumbers croutons etc. get prepared the day before. Keep in separate bags. Make the dressing and keep it in a big jar. Then, when needed, assemble cabbage/lettuce, vegetables, etc., chopped parsley. The parsley doesn’t add a significant flavor, but it does make the salad look like a show-stopper. You could also use ribbons of kale for a modern twist.
The prepared vegetables without dressing will keep for 5 days in a bag. The dressing without blue cheese keeps… well, I can’t say forever, but there’s honestly not one thing in there that shouldn’t keep for a month or two. Keep it in an airtight jar in the fridge. With blue cheese in it, use it within a week.
Dressing Ingredients:
- 2 c mayonnaise, low-fat is fine, as is swapping half with yogurt
- 1/4 c smooth Dijon mustard
- 3 Tab whole grain mustard
- 2 Tab apple cider vinegar
- 1 tsp celery seed
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 c (6 ounces) crumbled blue cheese
Directions – dressing:
- Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a small bowl.
- Stir in blue cheese, if using.
Serves: Around 3 cups
Source: Actually part of another recipe but a genius way to always have blue cheese dressing. You can shake for vinaigrette or blend for creamy. Homemade creamy blue cheese dressing seem to “break” – turn thin and watery – in a couple of days.
