This recipe is provided by The Forge.
Mix the vegetables and lettuce in a bowl with the dressing then transfer to a plate where a ring is formed from the cucumber. Top with blue cheese and dressing.
Transfer all these ingredients to a blender and blend until smooth. Season to taste.
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Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.
Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.
Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.
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