Green And Bleu Salad Recipes

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GREEN SALAD WITH BLUE CHEESE DRESSING



Green Salad with Blue Cheese Dressing image

Provided by Ina Garten

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

4 ounces good Roquefort cheese, chopped
1 cup mayonnaise
1 cup heavy cream
2 tablespoons tarragon vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
Heirloom tomatoes, or other good tomatoes

Steps:

  • Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
  • Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

BALSAMIC BLEU CHEESE SALAD



Balsamic Bleu Cheese Salad image

So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.

Provided by NANMURAT

Categories     Salad     Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g

GREEN SALAD WITH BLUE CHEESE DRESSING



Green Salad with Blue Cheese Dressing image

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heads green lettuce, washed and spun dry
3 pounds heirloom tomatoes, mixed colors and sizes, sliced

Steps:

  • For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
  • Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

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

GREEN BEAN AND BLUE CHEESE SALAD



Green Bean and Blue Cheese Salad image

This recipe was voted a keeper by the whole family the first time I served it years ago. I like to put the beans and seasoning together in the morning, or even the day before, then add the blue cheese right before serving this salad.-Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups cut fresh green beans
1/2 cup crumbled blue cheese
1/2 cup pitted ripe olives, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.

Nutrition Facts : Calories 297 calories, Fat 26g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 1018mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

MIXED GREEN SALAD WITH BLUE CHEESE DRESSING



Mixed Green Salad With Blue Cheese Dressing image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons red-wine vinegar
1/4 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
1/2 cup crumbled blue cheese like Roquefort, Saga or Danish blue
6 tablespoons vegetable oil
Salt and freshly ground pepper to taste
10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive

Steps:

  • Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
  • Place the salad greens in a bowl. Pour the dressing over the greens and toss well.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 640 milligrams, Sugar 0 grams, TransFat 0 grams

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

GREEN AND BLEU SALAD



Green and Bleu Salad image

This salad is a treat for all the senses. I like it best with this lemony vinaigrette, but a light creamy dressing works well, too.

Provided by SunnyByrd

Categories     Romaine Lettuce Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

1 tablespoon apple cider vinegar
½ cup lemonade
1 tablespoon fresh lemon juice
1 tablespoon peanut oil
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon hot sauce
6 cups torn romaine lettuce
2 green onion tops, chopped
½ green bell pepper, chopped
½ English cucumber, chopped
½ cup frozen green peas, thawed
2 stalks celery, sliced
½ Granny Smith apple, cored and chopped
16 seedless green grapes, halved
½ cup crumbled blue cheese

Steps:

  • Place the vinegar, lemonade, lemon juice, peanut oil, honey, salt, pepper, celery seed, and hot sauce in a blender. Puree until blended, then set aside for 30 minutes.
  • Place the romaine lettuce, green onions, green pepper, cucumber, peas, celery, apple, grapes, and blue cheese in a large bowl. Pour in the salad dressing and toss to coat.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 8.9 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 590.5 mg, Sugar 20.3 g

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