Last week I mentioned trying to figure out a polenta dish for Tasty Tuesday but it has been way to hot to turn the oven on. Instead I made this salad the other night with some fresh peaches from the farmer's market.Peach & Blue Cheese Salad
head of lettuce or field greens
1/2 English cucumber (thinly sliced and halved)
walnuts (I put a couple handfuls in but it's up to you)
fresh peaches (peeled and sliced into wedges)
blue cheese
raspberry vinaigrette dressing (I like Bolthouse Farm's Raspberry Merlot Olive Oil Vinaigrette )
This one is easy. Combine all the ingredients in a large bowl. Crumble blue cheese on top. Dress with the raspberry vinaigrette. Great on a really hot night.
