Even though Spring isn’t here quite yet, it’s nearly time to start making lighter fare and celebrating salad … all the better to eat juicy, red summer ripe tomatoes with, right? When it comes to salad, it’s very rare that we can all agree on loving the same one. My husband likes iceberg, shredded cheese, tomatoes, croutons and oil and vinegar. That’s it. While he will eat other salads, not quite so ravenously. My son is fast following in his footsteps, and likes his salad the same way, though he will also eat ranch dressing. Me, on the other hand, well I’ll pretty much eat any salad, any way.
So with such divergent salad preferences, I’m always a little hesitant to try out a new one. Salad doesn’t keep well, if at all, so if it’s not a hit, there are leftovers that will likely be wasted, and I hate that. Although I knew this recipe for Blue Cheese and Walnut Salad with Maple Dressing would be a tough sell since it doesn’t have the core components the boys like, I didn’t care. When the recipe surfaced on the Cooking Light bulletin boards a few years ago, Bobmark affectionately nicknamed it "heaven on a plate," and salad preferences be darned, I was making it!
I happen to love this one and make it often. Usually it means just picking up the greens at the store, since I’ll always have the dressing ingredients and the blue cheese on hand. I love a dish that you can whip together straight from your pantry shelves. Since this isn’t my husband’s favorite type of salad, he’s only good for one plate, BUT my six-and-a-half year old son happens to love this one, and is good for two helpings at least. And that, my friends, is enough for me.