FOR THE DRESSING: 6 OZ Blue cheese (leave 1 oz for garnish) 1/2 cup may0 1/2 cup sour cream 1/2 cup plain yogurt 1 lemon juiced and zested 1 cup whole milk (less if you want it thicker) 2 tablespoon nutritional yeast 1 tablespoon garlic powder 1 tablespoon fresh chives 1 teaspoon onion powder salt and pepper to taste FOR THE SALAD: 1 Head butter lettuce (or iceburg if you prefer) 1 cup sliced multi color baby tomatoes 1/2 cup toasted pistachio - roughly chopped 1 oz blue cheese for garnish 10 slices of bacon cooked and diced 1/2 red onion thinly sliced (salted, rested and topped with Cider vinegar) 1/2 avocado diced INSTRUCTIONS: Combine the ingredinets for the dressing Build the salad as you like
Plus, I've included clear formulas on what you'll need to recreate the look, along with a curation of the best black maxi skirts you can buy right now
Im no woodworker, but I feel like this color is a warm, mid-brown shade that leans from chocolate brown in soft lighting to coffee, espresso, or pinecone brown in direct lighting
Leftovers: Refrigerate macaroni salad within two hours of preparing in an airtight container
Herbs : Add a teaspoon of fresh or dried herbs like basil, thyme, or oregano for an herby twist like in this Citrus Herb Vinaigrette
