Blue Cheese N Fruit Tossed Salad Recipes

BLUE CHEESE & BERRY TOSSED SALAD

Steps:

• In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

BLUE CHEESE 'N' FRUIT TOSSED SALAD

Steps:

• In blender, combine the first eight ingredients; cover and process until blended. In a large bowl, combine the romaine, apples, oranges and pecans. Add dressing and toss to coat; sprinkle with blue cheese.

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.

RED, WHITE AND BLUE SALAD

Steps:

• For the quick pickle: In a small saucepan over medium heat, combine the vinegar, water, sugar and salt and bring to a simmer. Remove from the heat and allow to cool for 5 minutes.
• In a small bowl, pour the brine over the cucumbers and allow to sit at room temperature for 30 minutes.
• For the salad: In a large bowl, whisk together the oil, vinegar, mustard and salt. Add the grapes, blueberries, radicchio and endive and toss well to coat. Drain the cucumbers and add them to the bowl along with the gorgonzola picante and pistachios. Toss one last time and serve.

ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING

Steps:

• In sald bowl,combine oil,vinegar,salt and pepper.
• Whish until well blended.
• Add half the blue cheese,mash into dressing.
• Add 1/4 cup pecans.
• Add romaine. Toss well to coat.
• Top with remaining blue cheese and nuts.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

Steps:

• Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

BLUE CHEESE TOSSED SALAD

Steps:

• In a small skillet over medium heat,cook the almonds,salt and pepper in butter for 5-6 minutes or until toasted,stirring occasionally. Drain on paper towels.
• In a large bowl,combine the romaine,blue cheese,apple,lime peel and almonds. In a with tight fitting lid,combine the dressing ingredients;shake well. Drizzle over salad and toss to coat. Serve immediately.

TOSSED SALAD

Steps:

• In large serving bowl, combine all ingredients except salad dressing. Add salad dressing toss gently to coat.TIP: Any type of salad greens can be used, such as:Bibb lettuceBoston lettuceCurly endiveEscaroleIceberg lettuceLeaf lettuceRomaine lettuceSpinachWatercressAny of the following vegetables can be added:Artichoke heartsBamboo shootsBean sproutsBeets, cooked, julienne-cutBell pepper, slicedBroccoli floretsCarrots, shredded, thinly sliced or julienne-cutCauliflower floretsCelery, slicedFrench fried onionsGarbanzo beansGreen beans, cookedMushrooms, sliced or quarteredOlives, slicedOnions, thinly slicedPimientos, cut into stripsRadishes, slicedWater chestnuts, slicedZucchini, slicedAny of the following fruit can be added:Apples, sliced or cubedAvocado, thinly slicedGrapefruit segmentsGrapes (seedless green or red)Mandarin orange segmentsPears, sliced or cubedPomegranate seedsAny of the following meats and cheeses can be added:Anchovy filletsBeef, cooked, cubed or julienne-cutCheese, cubed or shreddedChicken or turkey, cooked, cubed or julienne-cutHam, cubed or julienne-cutHard-cooked eggs, sliced or cut into wedgesSalami, cubed or slicedSeafood, cooked or canned, or imitation seafood (surimi)Summer sausage, cubed or slicedNutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 120 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 480 mg 20% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 1 g * Vitamin A: 35% * Vitamin C: 30% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Vegetable, 2 Fat

BLUE CHEESE-WALNUT SALAD

Steps:

• Toss greens with walnuts, onions and cheese in large bowl; set aside.
• Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
• Add to salad just before serving; toss lightly.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.