Sherried Greens With Fruit And Blue Cheese Recipes

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SHERRIED GREENS WITH FRUIT AND BLUE CHEESE



Sherried Greens with Fruit and Blue Cheese image

Embellish a special dinner with this simply sensational salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup dry sherry or apple juice
2 tablespoons raspberry, balsamic or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)

Steps:

  • In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
  • On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg

SHERRIED GREENS WITH FRUIT & BLUE CHEESE



Sherried Greens With Fruit & Blue Cheese image

Number Of Ingredients 9

1/4 cup dry sherry or apple juice
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)

Steps:

  • 1. Mix sherry, vinegar, sugar and oil until sugar is dissolved. 2. Arrange salad greens, pear strawberries and onion on 8 salad plates. Pour sherry mixture over salads. Sprinkle with cheese NUTRITION INFORMATION 1 Serving Calories 55 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 55mg Carbohydrate 9g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 30% Calcium 4% Iron 2% DIET EXCHANGES: 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

NUTTY GREENS WITH BACON AND BLUE CHEESE



Nutty Greens with Bacon and Blue Cheese image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
  • In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

FIELD GREENS WITH PEARS AND BLUE CHEESE



Field Greens with Pears and Blue Cheese image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 pears
4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried
1 cup toasted walnuts, coarsely chopped
8 ounces Maytag blue cheese, crumbled (1 1/2 cups)
Port-Shallot Dressing, recipe follows
Salt and freshly ground black pepper
2 cups ruby port
1/2 cup thickly sliced shallots
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
  • Place on chilled salad plates and serve.
  • Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
  • Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE



Green Salad With Figs, Walnuts, & Blue Cheese image

Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.

Provided by cookalot 2

Categories     Salad Dressings

Time 18m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons sherry vinegar
2 teaspoons whole grain Dijon mustard
2 teaspoons honey
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
1/3 cup chopped walnuts
10 cups loosely packed mixed greens
1/2 cup dried fig, cut into strips
1/3 cup crumbled blue cheese or 1/3 cup feta

Steps:

  • Dressing.
  • In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
  • Whisk in olive oil.
  • Whisk in orange juice, salt and pepper.
  • Salad.
  • Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
  • Cool walnuts.
  • Toss greens with 3/4 of the dressing.
  • Place greens on serving platter.
  • Toss with nuts,greens,and blue cheese.
  • Drizzle with remaining dressing.

THREE GREENS AND FRUIT WITH VINAIGRETTE



Three Greens and Fruit with Vinaigrette image

Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!

Provided by MARIA GEE

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

6 tablespoons white wine vinegar
6 tablespoons vegetable oil
1 red onion, thinly sliced
¼ cup white sugar
¼ teaspoon salt
2 dashes hot pepper sauce
¾ teaspoon ground black pepper to taste
½ cup coarsely chopped walnuts
1 head romaine lettuce, torn
1 head butter lettuce, torn
2 bunches fresh spinach leaves
2 pears, cored and sliced
1 (4 ounce) package feta cheese

Steps:

  • In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
  • In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
  • In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g

BLUE CHEESE 'N' FRUIT TOSSED SALAD



Blue Cheese 'n' Fruit Tossed Salad image

I found this recipe in the newspaper but reduced the calories. I serve the dressing on the side so family members can add as much or as little as they wish. -Michel Larson of Chandler, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup canola oil
2 tablespoons water
2 tablespoons plus 1-1/2 teaspoons cider vinegar
Sugar substitute equivalent to 1 tablespoon sugar
1-1/4 teaspoons poppy seeds
3/4 teaspoon grated onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
4 cups torn romaine
2 medium tart apples, chopped
1 can (11 ounces) mandarin oranges, drained
1/3 cup pecan halves, toasted
1/2 cup crumbled blue cheese

Steps:

  • In blender, combine the first eight ingredients; cover and process until blended. In a large bowl, combine the romaine, apples, oranges and pecans. Add dressing and toss to coat; sprinkle with blue cheese.

Nutrition Facts : Calories 170 calories, Fat 13g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 194mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE



Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

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 :

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 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

GREENS WITH FRUIT, CHEESE, AND NUTS (MARK BITTMAN)



Greens With Fruit, Cheese, and Nuts (Mark Bittman) image

Make and share this Greens With Fruit, Cheese, and Nuts (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb fresh pear (can use other fresh fruit or 1 cup dried)
1 tablespoon fresh lemon juice
4 ounces gorgonzola
3/4 cup shelled walnuts
6 cups mixed greens, washed, dried, and torn into bite-size pieces
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt
fresh ground black pepper
1 large shallot, cut into chunks (optional)

Steps:

  • Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
  • machine on; a creamy emulsion will form within 30 seconds; taste and add more.
  • vinegar a teaspoon at a time until the balance tastes right to you.
  • Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
  • Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
  • Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
  • Crumble the cheese into small bits; cover and refrigerate until needed.
  • Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
  • When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
  • Chop the nuts coarsely, sprinkle them over all and serve.
  • Other good fruit, cheese, and nut combinations.
  • *grapes, parmesan, pine nuts.
  • *oranges, manchego, almonds.
  • *apricots, goat cheese, pecans.
  • *dried apricots, blue cheese, walnuts.
  • *cantaloupe or honeydew, cotija, pepitas.
  • *blueberries, asiago, pistachios.
  • *dried plums, feta, hazelnuts.
  • *dried pineapple, Brie, cashews.
  • *peaches, ricotta salata, pecans.
  • *plums, fontina, almonds.

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