Recipes: Salads

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Romaine Salad with Valdeon Blue Cheese And Pomegranates

Recipe courtesy of Chef Keith Snow of Harvest Eating.


  • 1 oz. Valdeon blue cheese (or similar)
  • 1/2 cups Daisy sour cream
  • 2 Tbsp. organic cream
  • Pinch of salt
  • Pinch of black pepper
  • 1 bunch fresh hearts of romaine
  • 2 Tbsp. seeds from a pomegranate


  1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
  2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
  3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.

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