BLUE CHEESE SALAD
"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
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 :
SALAD WITH BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each buttermilk and crumbled blue cheese, 3 tablespoons reduced-fat sour cream, 2 teaspoons lemon juice, a dash of hot sauce, and salt and pepper to taste in a large bowl. Add 10 cups mixed salad greens and toss. Season with salt and pepper.
Nutrition Facts : Calories 79 calorie, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
PEAR AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 to 6 servings (10 cups)
Number Of Ingredients 11
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
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
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
BEET SALAD WITH PECANS AND BLUE CHEESE
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Provided by Susan Elane Berry
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
- Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
- Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g
SPINACH SALAD WITH BLUE CHEESE
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
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.
SALAD WITH BLUE CHEESE DRESSING
This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. -Shirley Bedzis, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14-16 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.
Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 267mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CHOPPED BLUE CHEESE SALAD
There was a request for the Outback's Blue Cheese Chopped Salad on the forum today... it's been a couple of years since I had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck today - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! :)
Provided by Julesong
Categories Cheese
Time 20m
Yield 9 cups salad, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Slice each pecan half into three lengthwise pieces.
- Mix together the cinnamon and brown sugar.
- Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
- Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
- Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
- Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
- Slice the green onion.
- Whisk together the vinaigrette ingredients.
- Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
- Add the vinaigrette and toss thoroughly to coat.
- Sprinkle with the chopped onion.
- Break the cooled pecan slices apart and sprinkle them over the salad.
- Serve and enjoy!
- Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.
Nutrition Facts : Calories 202.2, Fat 18.5, SaturatedFat 4.8, Cholesterol 13, Sodium 199.3, Carbohydrate 6.3, Fiber 1.8, Sugar 3.9, Protein 4.2
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