Chopped Salad With Bleu Cheese And Avocado Recipes
AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
- Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.
AVOCADO SALAD WITH BLEU CHEESE & BACON
Avocados are one of the most "nutrient dense" foods available and a half avocado contains only 138 calories It contains Vitamins A, C, E, Niacin, Folic acid and Magnesium. Also has Thiamin, Riboflavin, Pyridoxine And high Potassium content and many other minerals such as Iron, Copper & Phosphourus. So eat Hearty!!
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Tear the lettuce into a salad bowl.
- Add tomatoes and avocado.
- Sprinkle with Bacon and cheese.
- Just before serving toss with the dressing (use only as much as you like).
- To make the dressing: Blend all the dressing ingredients together.
- Chill.
CHOPPED SALAD WITH BLEU CHEESE AND AVOCADO
Make and share this Chopped Salad With Bleu Cheese and Avocado recipe from Food.com.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
- For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
- Drizzle with the vinaigrette and toss just before serving.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
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