Mixed Greens With Blue Cheese Dressing 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.

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

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 :

MIXED GREENS WITH RASPBERRY-WALNUT DRESSING



Mixed Greens with Raspberry-Walnut Dressing image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/3 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
Salt and ground black pepper
4 cups mixed lettuce greens
1/2 cup chopped walnuts

Steps:

  • Whisk together raspberry preserves, oil, vinegar, and Dijon mustard. Season, to taste, with salt and black pepper. Arrange lettuce on salad plates. Top lettuce with dressing and walnuts just before serving.

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.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING



Bitter Greens and Grapes with Blue Cheese Dressing image

Yield Makes 6 servings

Number Of Ingredients 13

1/3 cup 1% fat cottage cheese
3 tablespoons nonfat plain yogurt
2 tablespoons well-shaken buttermilk
2 teaspoons water
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 1/2 oz blue cheese (scant 1/4 packed cup)
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces frisée, torn into bite-size pieces (5 cups)
8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)
1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)
1 cup red seedless grapes, halved

Steps:

  • Purée all dressing ingredients in a blender until very smooth, about 1 minute.
  • Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

MIXED BABY GREENS WITH BALSAMIC VINAIGRETTE



Mixed Baby Greens with Balsamic Vinaigrette image

Here's a classic greens salad with vinaigrette. Check out the variation tips for making three other great tasting salads.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup balsamic or red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 ounces) mixed baby greens or Italian-blend salad greens
1 avocado, pitted, peeled and sliced
1/3 cup pistachio nuts
1/4 cup dried cranberries

Steps:

  • In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
  • In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg

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

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.

Provided by Hey Jude

Categories     Salad Dressings

Time 11m

Yield 1 1/4 cups

Number Of Ingredients 10

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 oz.)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce, such as tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

Steps:

  • Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
  • Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
  • Blend well.
  • Transfer vinaigrette to a bowl; mix in chopped basil.
  • Can be prepared 2 days ahead, cover and refrigerate.

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2009-05-06 Step 2. 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 …
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  • 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.
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