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.
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.
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Blue cheese provides a needed spark to basic iceberg lettuce here.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
- Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.
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
BLUE CHEESE VINAIGRETTE
Make and share this Blue Cheese Vinaigrette recipe from Food.com.
Provided by Brookelynne26
Categories Salad Dressings
Time 2m
Yield 3/4 cups
Number Of Ingredients 7
Steps:
- Combine the shallot, salt, pepper, and vinegars in a medium bowl. While whisking, slowly pour in the olive oil. Crumble the blue cheese into the bowl and stir with a spoon til the crumbles are coated with the vinaigrette.
Nutrition Facts : Calories 1271.5, Fat 128.6, SaturatedFat 34.5, Cholesterol 85.2, Sodium 1748, Carbohydrate 7.8, Sugar 1.1, Protein 25
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.
BLUE CHEESE VINAIGRETTE
People who aren't real fans of blue cheese seem to enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach.
Provided by Barb G.
Categories Salad Dressings
Time 15m
Yield 2-3 cups dressing
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
- Cover and process until smooth.
- While processong, gradually add oil in a steady stream until dressing is thickened.
- Stir in remaining blue cheese if desired.
- Serve over salad.
- Cover and fefrigerate leftover dressing.
BLUE CHEESE AND HEAD CHEESE VINAIGRETTE
Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
Provided by JEFF CALKINS
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n
Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Very simple, very fresh salad with homemade dressing. Yum. A nice addition to a more complicated meal.
Provided by sugarpea
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper.
- Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Nutrition Facts : Calories 360.1, Fat 35.5, SaturatedFat 9.1, Cholesterol 21.3, Sodium 451.5, Carbohydrate 5, Fiber 1.7, Sugar 2.6, Protein 7.4
BACON AND BLUE CHEESE SALAD WITH CHERRY VINAIGRETTE
Make and share this Bacon and Blue Cheese Salad with Cherry Vinaigrette recipe from Food.com.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the cherry vinaigrette, pit and halve the cherries and set aside half of them to toss with the salad later.
- Put the remaining cherries in a food processor or blender with the vinegar and purée until smooth.
- Add the olive oil and salt and pepper to taste, and purée for another few seconds.
- Transfer the vinaigrette to a small bowl and set aside.
- (A blender will purée the cherries more finely than a food processor; if using the latter, you may want to strain out the bits of cherry skin after processing, pressing on the solids with the back of a rubber spatula to extract as much juice as possib) Fry the bacon pieces in a small skillet over medium-high heat until browned and crisp, stirring occasionally, about 5 minutes.
- Scoop them onto paper towels to drain; set aside to cool.
- Put the salad greens in a salad bowl or other large bowl and scatter the onion and bacon over the top.
- Rewhisk the cherry vinaigrette to blend, and taste for seasoning, adding a bit more salt or pepper if needed.
- Drizzle the vinaigrette over the salad, tossing to mix gently and evenly.
- Arrange the salad on 4 individual plates and sprinkle the blue cheese and remaining cherries evenly over each portion.
- Serve right away.
Nutrition Facts : Calories 379.6, Fat 33.2, SaturatedFat 9.1, Cholesterol 28.1, Sodium 424.8, Carbohydrate 15.1, Fiber 1.9, Sugar 11.4, Protein 7.2
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.)
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