Black And Blue Salad Recipes

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BLACK AND BLUE STEAK SALAD



Black and Blue Steak Salad image

The black and blue salad, a combination of spice-rubbed, blackened chicken or steak and crumbled blue cheese, is a staple of the American gastropub menu. Unfortunately, the "salad" interpretation is a bit loose-the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all. We kept the chargrilled steak, blue cheese, and crisp croutons you love, then topped off with good-for-you avocado and a vinaigrette that complements the vegetables rather than disguise them. A little meat goes a long way: just 12 ounces is plenty to serve 4.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 14

4 ounces whole-wheat French bread baguette, cubed
Cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 (12-oz.) flank steak, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
4 cups firmly packed arugula
1/2 cup vertically sliced red onion (from 1 small onion)
1/2 ripe avocado, chopped
1 ounce blue cheese, crumbled (about 1/4 cup)

Steps:

  • Preheat broiler to high.
  • Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
  • 3. Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak. Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
  • 4. Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.

Nutrition Facts : Calories 389, Carbohydrate 19 g, Cholesterol 59 mg, Fat 23.9 g, Fiber 2 g, Protein 23 g, SaturatedFat 5.4 g, Sodium 569 mg, Sugar 3 g

TRADITIONAL BLACK & BLEU SALAD



Traditional Black & Bleu Salad image

This is the best salad in the world, and I feel so strongly that way that I would better money on that. I've made allot of salads in my day, but NONE have come even slightly close to this one.

Provided by MizEmerilLagasse

Categories     Steak

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 porterhouse steak, cut off the bone and into thick slices (or anything else)
1 shiitaki mushroom, sliced 1/4 inch think
1 (10 ounce) bag european mixed greens
1/2 small red onion, sliced into rings and then into 1/4 s
1 (11 ounce) can mandarin orange sections, drained
blue cheese, to top (I like Gorgonzola)
salt and pepper
3 tablespoons raspberry balsamic vinegar
1 tablespoon minced onion
1/2 tablespoon minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup light olive oil

Steps:

  • In a small bowl, whisk together all the dressing ingredients, except the oil.
  • Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
  • Heat a medium sauté pan over high/medium-high heat with a little oil in it.
  • Add the mushroom slices, season with salt and pepper, and brown on both sides.
  • Add the steak and sauté until browned.
  • Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
  • ENJOY!

Nutrition Facts : Calories 599.2, Fat 54.2, SaturatedFat 7.5, Sodium 1599, Carbohydrate 29.9, Fiber 1.8, Sugar 25.6, Protein 3.3

BLACK AND BLEU SALAD



Black and Bleu Salad image

This is a favorite at a local restaurant I used to work at named Elijah's here in Wilmington. All of the topping measurements are approximate, put as many or as few as you want! The spicyness of the blackening spice and the potent cheese are wonderous with the sweet balsamic dressing. The original salad at the restaurant also includes cherry tomatoes, but since neither I or my boyfriend care for raw tomatoes we left them off!

Provided by Julia Lynn

Categories     Steak

Time 21m

Yield 1 salad, 2-4 serving(s)

Number Of Ingredients 9

1 lb sirloin steak
1/3 cup cucumber, chopped
1/3 cup red bell pepper, chopped
1/3 cup red onion, chopped
1 (10 ounce) bag romaine lettuce
1/3 cup blue cheese, crumbled
blackening seasoning
balsamic vinaigrette
crouton (optional)

Steps:

  • Heat your grill pan or grill to medium-high heat.
  • Equally distribute the lettuce between 3 or 4 bowls (or 2 if you're feeding big appetites) and top with the chopped veggies and croutons if desired.
  • Sprinkle the steak liberally with the blackening seasoning and place in hot grill pan. Cook 3 minutes per side for medium rare. (The steak I used was about 3/4 inch thick.).
  • Once cooked to desired doneness, let the meat rest a few minutes before slicing into strips. (You may cut it into more bite size pieces but it will not be as pretty.).
  • Place the steak slices on top of each salad. Top the warm meat with the bleu cheese and serve with the balsamic on the side.
  • ENJOY!

Nutrition Facts : Calories 862.6, Fat 58.8, SaturatedFat 24.5, Cholesterol 239, Sodium 485.2, Carbohydrate 10, Fiber 3.9, Sugar 4.3, Protein 70.9

BLACK AND BLEU SALAD



BLACK AND BLEU SALAD image

Categories     Chicken     Leafy Green     Low Fat     Grill/Barbecue

Yield Makes two servings

Number Of Ingredients 10

Sring Greens
Grape Tomatoes
Sliced Black Olives
Sliced Purple Onions
Sliced Cucumbers
Sliced Mushrooms
Crubled Bleu Cheese
Sliced Blackened Chicken
croutons
and Blue Cheese dressing.

Steps:

  • Before you begin constructing your salad, you will want to throw a couple of boneless, skinless chicken breast on the grill sprinkled with the blackening seasoning of your choice. When done, slice thinly. Construct your salad by mixing all the vegetables together and tossing. Before serving, add blackened chicken and sprinkle with croutons and crumbled bleu cheese. Serve with grilled texas toast with butter and garlic and the dressing of your choice. Enjoy!

BLACK AND BLUE PASTA SALAD WITH STEAK



Black and Blue Pasta Salad with Steak image

Suddenly Salad makes this easy, flavorful blue cheese and black pepper steak salad a winner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup blue cheese dressing
1/2 cup finely chopped red onion
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 lb boneless top round steak
1 tablespoon garlic pepper
1/4 cup blue cheese crumbles
French-fried onions, as desired

Steps:

  • Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
  • In medium bowl, stir together seasoning (from Suddenly Salad box) and blue cheese dressing. Add cooked pasta, onion and black beans until well blended. Cover; refrigerate 1 hour.
  • Meanwhile, heat gas or charcoal grill. Rub steak on both sides with garlic pepper. Place steak on grill over medium-high heat. Cover grill; cook steak about 6 minutes on each side or until meat thermometer inserted in center of steak reads 140°F.
  • To serve, place pasta salad on large serving platter. Cut steak into thin slices; arrange over pasta salad. Sprinkle with blue cheese crumbles. Garnish with French-fried onions.

Nutrition Facts : Calories 700, Carbohydrate 75 g, Cholesterol 80 mg, Fat 4, Fiber 13 g, Protein 43 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

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