Title: Blue cheese salad with chive dressing
 Categories: Salads, Chicken
      Yield: 4 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1    Head romaine lettuce;
      1 c  Cherry tomatoes; halved
           Chive dressing
    1/2 c  Blue cheese; crumbled
    1/2 c  Beets; well drained cold
           -- cooked julienne-cut
    1/2 c  Parsley; chopped finely

MMMMM-----------------------CHIVE DRESSING----------------------------
    1/4 c  Salad oil;
      2 tb Red wine vinegar
      2 tb Olive oil;
    1/2 ts Salt (OPTIONAL)
      1 ts Dijon-style mustard;
      1 ds White pepper;
      2 tb Chives snipped  -=OR=-
      2 tb Green onion; using the
           -- the green portion for
           -- chopped chives
 
  Rinse, drain, and trim core from romaine, discarding discolored
  leaves. Tear into bite-sized pieces (you should have about 8 cups).
  Just before serving, mix romaine and cherry tomatoes.  Mix lightly
  with Chive Dressing. Top with cheese, beets and parsley, if you like.
  As you serve salad, divide cheese and beets evenly among each portion.
  
  DRESSING:  In blender or food processor combine salad oil, red wine
  vinegar, olive oil, salt, mustard, pepper and chives.  Whirl or
  process until smoothly blended.  If dressing is made ahead, shake
  well before using.  Makes about 1/2 cup.
  
  TIPS: You can substitute thinly sliced green onions, using a good
  portion of the green tops for fresh chives.  Add a tablespoon fresh
  chopped parsley to enhance the color.  This salad makes a good use of
  canned beets. To make a warm weather main dish salad, mix in strip of
  cold chicken or turkey breast.