Layered Chopped Salad

• 4 oz. blue cheese
• 3 tbsp. milk
• 1/2 c. light mayonnaise
• 2 tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• .13 tsp. salt
• .13 tsp. coarsely ground black pepper
• 1 medium head iceberg lettuce
• 4 medium tomatoes
• 1 bag shredded carrots
• 2 medium red peppers
• 1 English (seedless) cucumber
• 1/2 c. walnuts

1. Prepare Creamy Blue-Cheese Dressing: In small bowl, with fork, mash cheese with milk until creamy.
2. Add mayonnaise and remaining dressing ingredients; mix until blended.
3. Makes about 1 1/4 cups.
4. In 6-quart or larger cylindrical clear-glass bowl, place half of lettuce.
5. Top with tomato slices, followed by shredded carrots, remaining lettuce, red peppers, and cucumber slices.
6. Spoon blue-cheese dressing on top if you like.
7. Sprinkle with walnuts.
8. Cover and refrigerate up to one day or until ready to serve.
9. If your serving bowl is not large enough for mixing, transfer salad to a very large bowl and toss until well coated with dressing.

blue cheese, milk, light mayonnaise, white wine vinegar, mustard, salt, ground black pepper, head iceberg lettuce, tomatoes, carrots, red peppers, cucumber, walnuts

Taken from www.delish.com/recipefinder/layered-chopped-salad-2245 (may not work)