CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
APPLE BLUE CHEESE SALAD
Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.
Provided by ALRIESTER
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
- Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
- In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 10.9 g, Cholesterol 33.7 mg, Fat 29.6 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 1011.7 mg, Sugar 5.2 g
APPLE, BLUE CHEESE AND WALNUT SALAD
Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 12
Steps:
- In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
- In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
BEET, APPLE AND BLUE CHEESE SALAD
This salad is all about texture, contrasting flavors, freshness and health.
Provided by Delisous
Categories Salad Quick and Easy Vegetarian Pescatarian Weeknight Dinners Valentine's Day Shellfish-Free Gluten-Free Egg-Free Soy-Free Mothers' Day Memorial Day 4th of July Thanksgiving Entertaining Fall Summer Fish-Free Peanut-Free Grain-Free Sugar-Free Tomato-Free
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grate or spiralize the Beet (3).
- Drizzle the Granny Smith Apple (3) with Lemon Juice (to taste).
- Roast Walnut (2 handful) in a pan.
- Add Sesame Seeds (2 tablespoon), Sunflower Seeds (1/2 handful), and Pumpkin Seeds (1/2 handful) to the pan, then set aside.
- For sauce, place Dijon Mustard (1 tablespoon), Red Wine Vinegar (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste) in a bowl. Drizzle with Extra-Virgin Olive Oil (1/3 cup) while whisking. Alternatively, shake in a jar or mason jar until oil emulsifies.
- Place beets, apples, roasted nuts and seeds, peeled and Carrot (2) and Kale (3) in a large bowl and Blue Cheese (1/2 cup) over it.
- Drizzle with dressing and toss.
Nutrition Facts : Calories 696 calories, Protein 18.3 g, Fat 53.3 g, Carbohydrate 44.1 g, Fiber 16.4 g, Sugar 19.2 g, Sodium 602.6 mg, SaturatedFat 8.8 g, Cholesterol 12.7 mg, TransFat 0 g, UnsaturatedFat 41.1 g
FENNEL, APPLE, AND BLUE CHEESE SALAD
Steps:
- In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
- Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.
APPLE, BLUE CHEESE & BIBB SALAD
Red or Golden Delicious apples add a burst of fall flavor to this simple salad. Blue cheese and toasted walnuts make it even more special. -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a salad bowl, combine the lettuce and apples. In a small bowl, whisk the oil, vinegar, honey, mayonnaise, mustard seed, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.
Nutrition Facts : Calories 277 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 259mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES
Make and share this Apple, Pecan, and Blue Cheese Salad With Dried Cherries recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
- In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Nutrition Facts : Calories 215.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 16, Sodium 331.2, Carbohydrate 10.6, Fiber 2.3, Sugar 6.9, Protein 5.9
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
- Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.
BLUE CHEESE APPLE SALAD
We have a lot of apple orchards in our state, so this definitely represents our area. This is one of my favorite apple recipes. It has a nice combination of flavors.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 122 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 138mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
LENTIL, WALNUT & APPLE SALAD WITH BLUE CHEESE
Puy lentils are healthy pulses that keep you fuller for longer - serve with Roquefort, Granny Smith apples, nuts and parsley
Provided by Jennifer Joyce
Categories Lunch, Side dish
Time 55m
Number Of Ingredients 13
Steps:
- Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
- To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.
Nutrition Facts : Calories 349 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
APPLE AND BLUE CHEESE SALAD
This is our favorite salad . . . sometimes we just make a meal out of it! Note: I've found that the romaine is best (very crisp) if it's soaked in ice water for approximately 30 minutes, then spin dry. I use my Recipe #175543 however a good quality bottled blue cheese dressing can be substituted
Provided by Galley Wench
Categories < 15 Mins
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- DRESSING:.
- (See Recipe #175543).
- In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
- Add the lime juice and beat some more.
- Add vinegar and beat again.
- Stir in sour cream, blue cheese, salt and hot sauce.
- Serve over your favorite salad.
- Will keep in the refrigerator for several weeks.
- SALAD:.
- In a large salad bowl mix together the lettuce, apples, onions and craisins.
- Toss with salad dressing.
- Serve on chilled plates, topped with almonds and blue cheese crumbles.
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- In a large sauté pan over medium-high heat, add the cubed bacon and sauté for 6-8 minutes, or until crispy. Set aside on a plate lined with a paper towel until ready to use.
- If you are toasting the pecans, place a small sauté pan over medium-low heat and add the pecans. Toast the pecans for 3-4 minutes, stirring occasionally and paying close attention to keep them from burning. Remove from the heat and set aside.
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