Mixed Greens With Blue Cheese Dressing Recipes

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GREENS WITH PEARS AND BLUE CHEESE



Greens with Pears and Blue Cheese image

Fresh greens, pear slices, crumbled Gorgonzola cheese, crunchy walnts and a creamy citrus dressing make this healthy salad from Leanne Mocker a refreshing delight! "I first concocted it three years ago," she writes from Fall River, Massachusetts, "and it really was an instant sensation. My family loved it as much as I did."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons orange juice
2 tablespoons plus 1 teaspoon cider vinegar
4-1/2 teaspoons fat-free mayonnaise
1 tablespoon honey
2-1/4 teaspoons lemon juice
2-1/4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 cups spring mix salad greens
3 medium pears, thinly sliced
1/3 cup crumbled blue cheese
1/3 cup chopped walnuts, toasted

Steps:

  • For dressing, in a small bowl, whisk the first eight ingredients. On each salad plate, arrange 2 cups of greens, half of a pear and about 1 tablespoon each of blue cheese and walnuts. Drizzle each with 2 tablespoons dressing.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 261mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

STRAWBERRY BLUE CHEESE SALAD



Strawberry Blue Cheese Salad image

Unusual ingredients make this salad refreshingly different! Even kids like it!

Provided by CHRISPENTINA

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

½ cup chopped pecans
3 tablespoons raspberry vinegar
3 tablespoons balsamic vinegar
3 tablespoons olive oil
6 cups mixed salad greens
2 cups diced fresh strawberries
8 ounces crumbled blue cheese
½ cup diced red onion

Steps:

  • Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  • In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  • In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 11.4 g, Cholesterol 28.4 mg, Fat 25.1 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 8.6 g, Sodium 546.2 mg, Sugar 6.2 g

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

APPLE, PECAN AND BLUE CHEESE SALAD



Apple, Pecan and Blue Cheese Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

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.

MIXED GREENS WITH BLUE CHEESE DRESSING



Mixed Greens with Blue Cheese Dressing image

I like to make this dish with whatever greens are in season. In spring, I use tender young greens from my garden, including spinach and Bibb lettuce. This salad is our favorite to serve with a baked chicken casserole. It's also perfect for potlucks-just toss the dressing with vegetables right before serving.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2 quarts mixed salad greens
1 small head cauliflower, broken into florets
4 slices red onion, separated into rings
1/4 cup pimiento-stuffed olives, sliced
BLUE CHEESE DRESSING:
2 ounces blue cheese, crumbled
1/3 cup canola oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons minced fresh parsley
3 tablespoon chopped green onions

Steps:

  • In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.

Nutrition Facts :

GRILLED VEGETABLES WITH MIXED GREENS AND BLUE CHEESE DRESSING



Grilled Vegetables with Mixed Greens and Blue Cheese Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Mushroom     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Blue Cheese     Fennel     Beet     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

Steps:

  • Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
  • Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
  • Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

MIXED GREEN SALAD WITH GRAPES AND BLUE CHEESE DRESSING



Mixed Green Salad with Grapes and Blue Cheese Dressing image

Categories     Salad     Cheese     Grape

Number Of Ingredients 4

Two 4-ounce bags mixed baby greens
1 pound seedless red grapes
1 cup pecan halves
1 1/4 cups Blue Cheese Dressing (page 308)

Steps:

  • In a salad bowl, combine the greens, grapes, and pecan halves. Mix, add the dressing, and toss to coat.

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