HOW TO MAKE BLUE CHEESE VINAIGRETTE
While all types of blue cheese have a similarly salty, sweet, pungent flavor, each individual blue cheese has it's own distinct characteristics.
Provided by Jennifer Meier
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Simply put all the ingredients in a blender and blend until very smooth.
- When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry-when you pour the dressing over lettuce the color will look closer to white or cream.
- This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.
Nutrition Facts : Calories 150 kcal, Carbohydrate 0 g, Cholesterol 14 mg, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, Sodium 217 mg, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 10 g
ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 2 BIG GUY servings
Number Of Ingredients 8
Steps:
- Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.
BLUE CHEESE VINAIGRETTE
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
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.
BLUE CHEESE VINAIGRETTE
Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.
Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BLEU CHEESE VINAIGRETTE SALAD
Make and share this Bleu Cheese Vinaigrette Salad recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the two lettuces and set aside.
- Combine the vinegar, olive oil, salt, pepper and bleu cheese. Toss with the lettuces.
- Divide onto four plates and top with walnut halves.
Nutrition Facts : Calories 517.8, Fat 45.8, SaturatedFat 11.7, Cholesterol 31.9, Sodium 912.7, Carbohydrate 16, Fiber 8.8, Sugar 4.9, Protein 17.7
BLUE CHEESE VINAIGRETTE
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
- Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.
FRESH POACHED PEAR, TOASTED PECAN AND BLEU CHEESE SALAD WITH PEAR VINAIGRETTE
Provided by Food Network
Time 4h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
- Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
- Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
- Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
- Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
- Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
- Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.
GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE
Steps:
- Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
BLUE CHEESE VINAIGRETTE
Categories Condiment/Spread Cheese Garlic Herb Fall Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)
PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE
This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 40m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 14
Steps:
- Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
- To arrange the salads: line plates with salad greens.
- Fan pear slices atop each serving.
- Sprinkle with some blue cheese and candied nuts.
- Drizzle with dressing. Serve extra on the side.
- CANDIED WALNUTS / PECANS.
- Line a baking sheet with foil. Butter or spray with a nonstick oil.
- In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
- Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
- Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
- PEAR NECTAR VINAIGRETTE.
- In a screw top jar, combine:
- white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
- Cover and shake well.
- Store in refrigerator for up to one week.
- Shake before serving.
- Makes about 1°C.
GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING
A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.
Provided by Marie
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients and mix well.
- Stir in blue cheese.
- Cover and refrigerate.
- Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
- Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
- Thinly slice meat.
- On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
- Top with steak and dressing.
Nutrition Facts : Calories 568.3, Fat 48.2, SaturatedFat 15.9, Cholesterol 89.9, Sodium 632.7, Carbohydrate 8.3, Fiber 2.5, Sugar 3.3, Protein 25.6
CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
- Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
- Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD
A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!
Provided by mykidslightmylife
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
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.
- Whisk together the vinaigrette ingredients.
- Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
- Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
- 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.
Nutrition Facts : Calories 408.3, Fat 28.2, SaturatedFat 7.3, Cholesterol 19.6, Sodium 298.3, Carbohydrate 30.4, Fiber 3.5, Sugar 6.5, Protein 9.9
BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.
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