Salad Recipes With Blue Cheese

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SPINACH SALAD WITH BLUE CHEESE



Spinach Salad with Blue Cheese image

If you like blue cheese you'll love this salad. I don't know where I got the recipe I found it stuck at the back of my salads. The dressing is good on other salads as well

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

8 cups Baby Spinach, stems removed,washed & dried
1 red apple, chopped core removed
1 green apple, chopped core removed
1 small red onion, very thinly sliced
1/3 cup blue cheese, crumbled
1/3 cup pecans, chopped
1/2 cup olive oil
2/3 cup red wine vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
salt and pepper

Steps:

  • Place dressing ingredients in a sealed jar or cruet and shake well to mix.
  • Toss all the salad ingredients to mix well.
  • Do not add dressing until just before serving.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Steps:

  • Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
  • Trim the stems of the watercress and arugula. Wash and dry the leaves.
  • Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  • Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING



Wedge Salad with Elegant Blue Cheese Dressing image

This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.

Provided by cabanagrl

Categories     Salad     Green Salad Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 13

½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

Steps:

  • Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
  • Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g

BLUE CHEESE SALAD



Blue Cheese Salad image

"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small bunch romaine, torn
3 hard-boiled large eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese

Steps:

  • In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.

Nutrition Facts :

ENDIVE AND BLUE CHEESE SALAD



Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD



Blue Cheese and Dried Cranberry Tossed Salad image

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Provided by Michelle

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

4 hearts of romaine lettuce, chopped
½ English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

Steps:

  • Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g

WALNUT & BLUE CHEESE SALAD



Walnut & Blue Cheese Salad image

Provided by Angela Coleby

Categories     Lunch     Salad

Time 10m

Number Of Ingredients 8

2 Cups Lettuce (any variety)
1/2 cup Blue cheese (crumbled)
1/2 cup Walnuts (Roughly chopped)
2 Tablespoons Olive oil ((or other dressing oil))
1 Teaspoon Lime juice
1/4 Teaspoon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper

Steps:

  • Mix all the dressing ingredients together
  • In a bowl place the lettuce
  • Scatter over the walnuts and blue cheese
  • Pour the dressing over the salad and lightly toss.
  • Eat and enjoy

Nutrition Facts : Calories 440 kcal, ServingSize 1 serving, Fat 42 g, Carbohydrate 7 g, Fiber 3 g, Protein 12 g

FLANK STEAK SALAD WITH BLUE CHEESE DRESSING



Flank Steak Salad with Blue Cheese Dressing image

Seared flank steak with blue cheese over a bed of crispy iceberg lettuce and tomatoes.

Provided by Laura

Categories     Main Course

Time 15m

Number Of Ingredients 10

1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Worcestershire sauce
salt and ground black pepper (divided)
4 ounces blue cheese (crumbled, divided)
12 ounce flank steak
4 cups iceberg or Romaine lettuce
1 large tomato (chopped)
1 large avocado (chopped)
2 tablespoons sunflower seeds or pumpkin seeds (optional)

Steps:

  • Remove the steak from the refrigerator 15 minutes before beginning this recipe to allow it to come up to temperature.
  • Whisk together the sour cream, mayonnaise, Worcestershire sauce, salt and pepper. Add half the blue cheese crumbles and stir well.
  • Salt and pepper both sides of the steak. Grill the steak on a skillet over medium high heat for 3 minutes per side for medium rare or 4 minutes per side for medium. Set the steak aside to rest for 5 minutes before thinly slicing against the grain.
  • Add the lettuce to a large plate or bowl. Top with tomatoes, avocado, sunflower or pumpkin seeds, and the remaining crumbled blue cheese. Add the sliced steak to the salad. Drizzle the blue cheese dressing over the top.

Nutrition Facts : Calories 468 kcal, Carbohydrate 10 g, Protein 28 g, Fat 36 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 86 mg, Sodium 562 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 22 g, ServingSize 1 serving

COUS-COUS SALAD WITH BLUE CHEESE



Cous-Cous Salad With Blue Cheese image

This salad does well when it�s made ahead. It will last stored in the fridge for up to two days and, in fact, tastes a little better if allowed to do so. By resting, the flavors of the dressing are able to mingle and penetrate the grains of cous-cous. This is also a great when served warm or cold, giving you flexibility depending on your menu. Best of all, the flavors are adaptable. If you don�t want blue cheese feel free to substitute a different tangy cheese, or dried currants work well if you don�t have craisins on hand. The point is, have fun with the flavors and rest assured that this will fit all of your side dish needs this summer. From the Naptimechep.com

Provided by mommymakeit4u

Categories     Summer

Time 25m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) box plain couscous
1 cup craisins (dried cranberries)
1 cup blue cheese, crumbled
1/2 cup scallion
3/4 cup pecans, roughly chopped
1/3 cup good olive oil
1/4 cup red wine vinegar
1 teaspoon lemon zest
1 lemon, juice of
kosher salt

Steps:

  • Prepare cous-cous according to package directions.
  • In a small bowl whisk together olive oil, vinegar, lemon zest and lemon juice. Set aside.
  • Pour prepared cous-cous into a large bowl and fluff with a fork. Add craisins, blue cheese, scallions and pecans. Stir well until completely combined.
  • Add dressing and mix until salad is completely coated with dressing.
  • Add 2 pinches of salt, or more, to taste.
  • Serve warm or at room temperature. Can be stored, covered with plastic, in the fridge.

Nutrition Facts : Calories 785.4, Fat 43.3, SaturatedFat 10.2, Cholesterol 25.3, Sodium 481.3, Carbohydrate 85.2, Fiber 7.6, Sugar 21.1, Protein 18.4

SPINACH STRAWBERRY SALAD WITH BLUE CHEESE



Spinach Strawberry Salad with Blue Cheese image

A delicious Southern green salad with candied pecans, blue cheese, oranges, strawberries and a tasty balsamic vinaigrette.

Provided by LIz Berg

Categories     Salads

Time 20m

Number Of Ingredients 18

5-ounce bag mixed spring salad greens or baby spinach
2 ounces crumbled blue cheese, crumbled
1 small can of mandarin oranges, drained
1-2 cups fresh strawberries, stems and any core removed, sliced
2 tablespoons sugar
1/2 cup warm water
1/2 cup pecan halves
1 tablespoon sugar
1 teaspoon chili powder
A pinch or more of cayenne pepper
1/4 cup aged balsamic vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 clove garlic, minced
1 small shallot, minced
Pinch of salt
Freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

  • Make pecans first. Stir together the 2 tablespoons of sugar and warm water and mix to combine. Add the pecans and soak for 10 minutes, then drain thoroughly. Mix together the 1 tablespoon of sugar, chili powder, and cayenne pepper, then toss the pecans in the mixture. Place on a sheet pan lined with parchment or nonstick foil and bake for 10 minutes at 350°, stirring once about halfway through the baking time. Move the pecans and parchment or foil to a cooling rack while preparing the rest of the salad. Add the greens, then blue cheese, mandarin oranges and strawberries to a large salad bowl. Set aside. Make the vinaigrette by whisking together the balsamic vinegar, mustard, honey, garlic, shallot, salt, and a few gratings of black pepper. Then slowly drizzle in the olive oil while continuing to whisk until the oil is incorporated and the dressing is thick and emulsified. To serve, toss the salad with enough of the salad dressing to lightly coat the greens. Pass extra dressing as needed.

Nutrition Facts : Calories 346 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

26 WAYS TO USE BLUE CHEESE EVERYONE WILL LOVE



26 Ways To Use Blue Cheese Everyone Will Love image

These blue cheese recipes couldn't be any tastier! From dip to salad to pizza, make blue cheese the main attraction with these dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 26

Buffalo Chicken Dip
Pear, Date u0026amp; Walnut Salad with Blue Cheese
Beet Salad with Blue Cheese, Walnuts and Grapefruit
Blue Cheese Ball
Blue Cheese, Pear, and Honey Crostini
Avocado Blue Cheese and Watercress Salad
Blue Cheese Dressing
Blue Cheese Grilled Peaches
Strawberry Bacon Blue Cheese Salad
Blue Cheese Bacon Pizza
Peach and Blue Cheese Toasts
Pear Blue Cheese Flatbread
Blue Cheese Spread Crostini with Roasted Grapes
Spinach, Mushroom and Blue Cheese Lasagne
Blue Cheese Bacon Jalapeno Poppers
Blue Cheese, Smashed Avocado and Roasted Tomato Grilled Cheese
Bacon Blue Cheese Chicken Wraps
Grilled Ham and Blue Cheese Sandwich
Ham, Apple and Blue Cheese Wrap
Blue Cheese Pasta
Blue Cheese Bacon Coleslaw
Watermelon Blue Cheese Salad
Blueberry, Blue Cheese and Glazed Walnut Salad
Spicy Blue Cheese Mini Sweet Peppers
Asparagus and Blue Cheese with Bacon
Pea Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a blue cheese recipe in 30 minutes or less!

Nutrition Facts :

ENDIVE AND GREEN APPLE SALAD WITH BLUE CHEESE



Endive and Green Apple Salad with Blue Cheese image

Endive and Green Apple Salad with Blue Cheese. Credit for this salad goes to my Romanian friend Marcelina.

Provided by SOSCuisine

Categories     Salads

Number Of Ingredients 7

1 Belgian endive (Witloof)
1 apples, green, Granny Smith type
2 tbsp
40 g blue cheese
1/3 cup walnuts
1 pinch salt
ground pepper to taste

Steps:

  • Prepare the Belgian endives, julienne them then put them in a salad bowl.
  • Thinly slice the apples, then add them to the bowl.
  • Pour in the Classic Vinaigrette, season with salt and pepper, then toss.
  • Crumble the blue cheese then add it to the salad.
  • Garnish with walnuts and serve immediately.

Nutrition Facts : Calories 220 calories/serving, Fat 17

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