Savory Trifle Salad with Biscuit Croutons & Blue Cheese Buttermilk Dressing
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 boxes of Buttermilk Biscuits, made into biscuit croutons
- • Green onions, chopped
- • Red pepper, chopped
- • Purple cabbage, shredded
- • Large cucumber, chopped
- • Romaine hearts, chopped
- • Cherry tomatoes, halved
- • Shredded chicken
- • Avocado, cubed
- • Blue cheese crumbles
- • Hard boiled eggs, sliced
- • Bacon, fried and chopped
- • Olive oil
- • Salt and pepper
As summer comes to a close, I have been craving everything and anything fresh and full of veggies. It’s the last of the season where I don’t have to turn on the oven for dinner, and I am trying to make the most of it! My latest bright, fresh, and summery favorite has been this Savory Trifle Salad. Packed full of seasonal produce, this is a bowl of goodness that is perfect for a single serve lunch or a big bowl for an end of summer celebration.
Layers are stacked on top of each other from the most sturdy ingredients, like cherry tomatoes and cucumbers, to the romaine lettuce and purple cabbage, and topped with some of my personal favorite salad accoutrements: hard boiled eggs, avocado, bacon crumbles. However, the star of the show has to be the crispy, crunchy biscuit croutons that are perfectly golden brown. It might be difficult to get a bite with everything together, but I definitely try every time!
And a salad is never complete without a delectable dressing to drizzle over it. I whipped up a Blue Cheese Buttermilk Dressing that has just the right balance of creaminess and tang that complements the fresh brightness of the layers of ingredients.
Blue Cheese Buttermilk Dressing
- 3 heaping tablespoons of chunky blue cheese (creamy gorgonzola)
- ¼ cup buttermilk
- ½ cup greek yogurt
- 1 tsp shallots, chopped
- White wine vinegar
Instructions:
- To make the biscuit croutons, cut the buttermilk biscuits into ½ inch cubes. Roast in a 425ºF oven until golden brown and crispy. Allow the croutons to cool and set aside.
- For the dressing, add 2 tbsp blue cheese, the buttermilk, greek yogurt, shallots, and a splash of white wine vinegar to your blender. Blend until smooth and combined. Add remaining tbsp of blue cheese to blended dressing and stir.
- Finally, assemble the salad in your large trifle dish. Start with the “studier” ingredients like the cherry tomatoes, cucumber, and red pepper. Be sure to drizzle those ingredients with olive oil and season with salt and pepper to taste. Add romaine, shredded chicken, and purple cabbage in the next layers. Season as you go.
- Top the layered salad with the accoutrements: bacon, hard boiled eggs, avocado, green onion, and blue cheese crumbles. Drizzle with dressing or, optionally, dress each serving as you are plating. Enjoy!