Apple And Bleu Cheese Salad Recipes

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

BLUE CHEESE APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

APPLE, PECAN AND BLUE CHEESE SALAD

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

APPLE AND BLEU CHEESE SALAD

Steps:

• Combine first six ingredients in a large bowl. Whisk well. Add lettuce and remaining ingredients. Toss gently to coat.

APPLE AND BLUE CHEESE SALAD

Steps:

• DRESSING:.
• (See Recipe #175543).
• In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
• Add the lime juice and beat some more.
• Add vinegar and beat again.
• Stir in sour cream, blue cheese, salt and hot sauce.
• Serve over your favorite salad.
• Will keep in the refrigerator for several weeks.
• SALAD:.
• In a large salad bowl mix together the lettuce, apples, onions and craisins.
• Toss with salad dressing.
• Serve on chilled plates, topped with almonds and blue cheese crumbles.

CELERY SALAD WITH APPLES AND BLUE CHEESE

Steps:

• Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
• Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
• Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
• Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

APPLE, BLUE CHEESE AND WALNUT SALAD

Steps:

• In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
• In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

BALSAMIC BLEU CHEESE SALAD

Steps:

• In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
• In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

FENNEL, APPLE, AND BLUE CHEESE SALAD

Steps:

• In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
• Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.

BLUE CHEESE APPLE SLAW

Steps:

• In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.

SAUTEED APPLE SALAD WITH ROQUEFORT CHEESE AND WALNUTS

Steps:

• Combine vinegar and thyme in small bowl. Gradually whisk in 1/2 cup oil. Season to taste with salt and pepper.
• Combine greens, watercress and endive in large bowl. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add apples and sugar and sauté until apples are almost tender, about 8 minutes. Increase heat to high and sauté until golden brown, about 5 minutes longer. Place atop greens in bowl. Sprinkle salad with Roquefort and walnuts. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD

Steps:

• Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.

APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES

Steps:

• Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
• In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.