Peach And Blue Cheese Salad Recipes

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PEACH & BLUE CHEESE SALAD



Peach & blue cheese salad image

Try this creamy and fruity salad - perfect for lunch or a light summer supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 9

½ ciabatta loaf, sliced
2 tbsp olive oil
1 tsp clear honey
squeeze of lemon juice
1 bag of mixed salad leaves
handful of mint leaves, torn
4 peaches , each cut into 8 pieces
140g blue cheese or Brie, cut into chunks
100g sugar snap peas , sliced in half lengthways

Steps:

  • Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.61 milligram of sodium

PEACH AND BLUE CHEESE



Peach and Blue Cheese image

Provided by Mark Bittman

Categories     easy, quick, soups and stews

Time 10m

Number Of Ingredients 9

Peel 1 small watermelon (about 3 pounds)
2 large ripe peaches
1 minced garlic clove
2 tablespoons sherry vinegar
salt and pepper
adding a few ice cubes
a few crumbles of blue cheese
Fresh tarragon
a drizzle of olive oil

Steps:

  • Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Toasting the walnuts gives this quick-fix salad an extra-special touch!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 2

Number Of Ingredients 10

2 cups bite-size pieces romaine lettuce
1/2 red pear, thinly sliced
2 tablespoons crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted
2 tablespoons walnut, olive or vegetable oil
1 1/2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • In medium bowl, mix all salad ingredients.
  • In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 5 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

TANGY PEAR AND BLUE CHEESE SALAD



Tangy Pear and Blue Cheese Salad image

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Provided by LARAL

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½ red onion, chopped

Steps:

  • In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  • In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Nutrition Facts : Calories 627 calories, Carbohydrate 43.3 g, Cholesterol 14.2 mg, Fat 49.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 1197.4 mg, Sugar 35.5 g

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Make and share this Peach and Blue Cheese Salad recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
salt & freshly ground black pepper
2 romaine lettuce hearts
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
salt & freshly ground black pepper
1/2 cup firm blue cheese, crumbled
3 tablespoons fresh chives, finely chopped

Steps:

  • Preheat the oven at 400 degrees F.
  • Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
  • For the vinaigrette:.
  • Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
  • For the salad:.
  • Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

Nutrition Facts : Calories 469.4, Fat 40.1, SaturatedFat 6.2, Cholesterol 12.7, Sodium 306.2, Carbohydrate 23.7, Fiber 7.9, Sugar 14.4, Protein 8.6

PEACH AND BLUE CHEESE SALAD



Peach and Blue Cheese Salad image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 slices prosciutto
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons balsamic vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
2 hearts Romaine lettuce
2 peaches, cut in 6 wedges
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup crumbled firm blue cheese
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven at 400 degrees F.
  • Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
  • For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
  • For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.

GRILLED PEACH SALAD WITH BLUE CHEESE



Grilled Peach Salad with Blue Cheese image

Bring this Grilled Peach Salad with Blue Cheese to your next potluck. Tangy blue cheese dressing brings out the sweet flavor of this grilled peach salad.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings, 1 cup each

Number Of Ingredients 6

3 fresh peaches, pitted, quartered
2 Tbsp. oil
8 cups loosely packed torn romaine lettuce
1/2 cup coarsely chopped PLANTERS Deluxe Whole Cashews
6 slices OSCAR MAYER Bacon, cooked, coarsely crumbled
1/2 cup KRAFT ROKA Blue Cheese Dressing

Steps:

  • Heat grill to medium-high heat.
  • Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly.
  • Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon.
  • Drizzle with dressing.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.4747 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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