Salad Tacos

1. 1

   For the blue cheese dressing: Combine the sour cream, mayonnaise, blue cheese, buttermilk, hot sauce and lemon juice in a medium bowl.

2. 2

   Mix together until well blended.

3. 3

   Season with salt and pepper.

4. 4

   For the salad: Cut off about 2 inches of the root end of each romaine heart and discard.

5. 5

   Remove 8 outer leaves from each and place them spine-side down on a large serving platter.

6. 6

   Chop up the remaining leaves into 1/2-inch-thick pieces and place in a large bowl.

7. 7

   Add the tomatoes and blue cheese dressing and toss to coat.

8. 8

   Evenly distribute the dressed salad among the whole romaine leaves.

9. 9

   These can be held in the refrigerator for up to 1 hour before serving.

No additional tips available.