• prep: 0 hr
• cook: 0 hr
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servings:

Prepare all the vegetables and the dressing up to a day ahead of time, and store them in separate containers. When you arrive at your destination, just toss them together, and serve.

• 1 yellow bell pepper, cut in half
• 1 red bell pepper, cut in half
• 1 large beet (8 ounces)
• 8 ounces green beans
• 1 tablespoon sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• 7 ounces blue cheese, crumbled
• 1 small head romaine lettuce (about 11 ounces), washed and cut into 1-inch pieces
• 1 small head frisee or other chicory lettuce (about 7 ounces), washed and cut into 1-inch pieces
• 1 small red onion (6 1/2 ounces), cut into 1/4-inch dice
• 2 stalks celery, cut into 1/2-inch dice

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