RED, WHITE AND BLUE SUMMER SALAD
Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 18g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 486mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
MAYTAG BLUE CHEESE SALAD DRESSING
This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!
Provided by Imagenie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve spices into vinegar, Worcestershire, and Tabasco.
- Combine with sour cream and mayonnaise.
- Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
- It is best served on Iceberg lettuce wedges.
Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8
SMOKED SALMON, CRISPY BACON, AND MAYTAG BLUE CHEESE SALAD
Provided by Food Network
Categories main-dish
Time 8h58m
Yield 4 to 6 entree-size salads
Number Of Ingredients 22
Steps:
- Place the bacon in a medium skillet over medium heat. Cook until brown and crispy, about 8 minutes. Remove the bacon from the pan, drain on paper towels, and reserve.
- In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic. Puree until smooth. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add 4 ounces of the blue cheese and the buttermilk. Season the dressing with salt, pepper, and pepper sauce.
- In a mixing bowl, toss the spinach and red onions with as much dressing, as desired. Season the salad with salt and pepper. Mound the greens in the center of each plate. Crumble the salmon over the greens. Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese. Garnish with the quartered eggs and serve immediately.
- In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Season the salmon on all sides with the spice mixture. Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
- Prepare a stovetop smoker according to the manufacturer's directions.
- Unwrap the salmon and place skin side down on the rack in the smoker. Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes. Remove the salmon from the smoker and cool.
MAYTAG BLUE SUMMER SALAD
From a Whole Foods flyer. So simple. I like to use cherry or grape tomatoes. The time for steaming the green beans was included in the preparation.
Provided by Oolala
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off stems of endive and separate leaves.
- Arrange on a platter with green beans and tomatoes.
- Crumble the cheese over the salad and garnish with walnuts and drizzle with vinegar and oil.
- Season with salt and pepper and enjoy!
Nutrition Facts : Calories 172.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 21.3, Sodium 459.4, Carbohydrate 15.6, Fiber 10.2, Sugar 4.2, Protein 10.9
DIG-DEEP LAYERED SUMMER SALAD
This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 15
Steps:
- Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
- Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
- Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
- Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
- In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.
SUMMER-SALAD MAYONNAISE
Homemade mayo has a distinct lusciousness. Making it in the blender is foolproof. (Store-bought can be used in a pinch.) Mix with boiled potatoes, shredded cabbage, or seafood for upgrades to warm-weather favorites.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).
More about "maytag blue summer salad recipes"
8 RECIPES TO MAKE YOU RETHINK SUMMER SALADS - JAMES BEARD
From jamesbeard.org
WEDGE SALAD WITH MAYTAG BLUE CHEESE DRESSING AND …
From travelswithmaitaitom.com
RECIPES & PAIRINGS | MAYTAG DAIRY FARMS
From maytagdairyfarms.com
APPLE SALAD (APPLE SALAD RECIPE WITH BUTTER LETTUCE) - JULIE BLANNER
CANDIED PECAN, MAYTAG & BASIL SALAD - FRESH EXPRESS
From freshexpress.com
Estimated Reading Time 50 secs
THE BEST SUMMER SALAD RECIPES! - CARLSBAD CRAVINGS
From carlsbadcravings.com
JILL'S FRESH PEAR AND MAYTAG FARMS BLUE CHEESE SALAD WITH A …
From emerils.com
15 SUMMER SALADS YOU’LL ACTUALLY WANT TO EAT - GREATIST
From greatist.com
THE BEST SUMMER SALAD RECIPES | POPSUGAR FOOD
From popsugar.com
20 SUMMER SALAD RECIPES YOU NEED NOW – A COUPLE COOKS
From acouplecooks.com
WINTER SALAD - APPLES, PECANS, BLUE CHEESE & DRIED CHERRIES - THAT ...
From thatskinnychickcanbake.com
SUMMER SALADS – BLUE KITCHEN
From blue-kitchen.com
BEST WINTER ORZO SALAD RECIPE - HOW TO MAKE ORZO SALAD - FOOD52
From food52.com
BEST CREAMY SALADS FOR SUMMER PICNICS - ALLRECIPES
From allrecipes.com
MAYTAG BLUE AND BACON DIP | MAYTAG DAIRY FARMS
From maytagdairyfarms.com
BUTTER LETTUCE WITH MAYTAG BLUE CHEESE | RECIPE | BLUE CHEESE …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love