Layered Salad with Creamy Sweet Onion Dressing
Instructions:
- dressing
- 1 cup mayonnaise
- ½ teaspoon celery seed
- ½ cup buttermilk (shake well before using)
- 1 small sweet onion, such as Vidalia, Maui, or Walla Walla, shredded on the large holes of a box grater
- Salt and freshly ground black pepper
- 8 ounces green beans, trimmed and cut into 1-inch lengths
- 2 Kirby cucumbers, scrubbed, cut into ¼-inch-thick half-moons
- 1 head iceberg lettuce or 2 romaine hearts, torn into bite-sized pieces
- 1 pint cherry tomatoes
- 1 cup (4 ounces) crumbled blue cheese
- To make the dressing, whisk the mayonnaise, buttermilk, grated onion, and celery seed in a medium bowl to combine. Season with salt and pepper to taste.
- Bring a large saucepan of lightly salted water to a boil over high heat. Add the green beans and cook until crisp-tender, about 4 minutes. Drain, rinse under cold water, and drain again well. Pat dry with paper towels.
- Place the green beans and cucumbers in a very large serving bowl. Top with the lettuce, then the cherry tomatoes. Sprinkle the blue cheese over the tomatoes. Spread the dressing over the cheese layer. (The salad can be made, covered tightly with plastic wrap, and refrigerated for up to 8 hours.)
- Just before serving, toss the salad. Serve chilled.