Chopped Salad With Blue Cheese Vinaigrette Recipes

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
• Slice the green onion.
• Whisk together the vinaigrette ingredients.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.
• Serve and enjoy!
• Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE

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.

COBB SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• To make the dressing:
• Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
• To make the salad:
• Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
• Just before serving, pour the dressing over the salad and toss.

STEAK SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
• For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
• Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
• Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

OUTBACK (COPYCAT) BLEU CHEESE CHOPPED SALAD RECIPE - (3.9/5)

Steps:

• Bleu Cheese Vinaigrette: Combine all ingredients except vinegar and lemon juice in a small pan over medium heat. Heat until mixture begins to bubble, remove from heat. Cool mixture. Combine cooled mixture with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill. Cinnamon Pecans: Combine sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture first reaches a boil, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don't allow the nuts to smoke or burn. Pour sugar crystallized pecans out onto a plate to cool. Assemble The Salad: Combine lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with 3/4 cup of the dressing. Top with 2 tablespoons crumbled bleu cheese on each serving.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE

Steps:

• In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.