Blue Cheese Broccoli Salad Food

BROCCOLI & BLUE CHEESE SALAD

Steps:

• Slight mash the blue cheese with the lemon juice and mayonnaise.
• Place the broccoli and tomatoes in a bowl.
• Add the blue cheese mixture and blend well.
• Fold in the almond flakes and season to taste.
• Cover and place in a fridge for at least 30 minutes for the flavours to combine.
• Eat and enjoy!

MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
• Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
• Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.

BROCCOLI WITH BLUE CHEESE SAUCE

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
• Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
• Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
• Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
• Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.

BROCCOLI SALAD WITH BLUE CHEESE

Steps:

• Place the broccoli, cranberries, diced onion, and pastrami in a bowl. Mix together.
• In a separate bowl combine the white wine vinegar, honey, sour cream, mayo, and salt and pepper. Mixed together and incorporate half of the blue cheese, mix well and pour over the broccoli mixture.
• Gently combine all the ingredients together, crumble the remaining blue cheese and add it along with the cheddar to the top of the salad.
• Refrigerate for 1 hour before serving

BROCCOLI AND BLUE CHEESE SALAD RECIPE | SIP BITE GO

Steps:

• Preheat oven to 400 degrees F. Add bacon to a large rimmed baking sheet lined with parchment paper. Bake bacon for ~10-15 minutes in the oven, until cooked through, to desired level of crispiness. Flip bacon once in the middle of baking if desired. Once done, pat dry with paper towel and chop bacon into bite-sized pieces.
• Bring a large pot of salted water to a boil on the stove over high heat. Add broccoli and boil for 2 minutes. Drain broccoli immediately, and run cold water over broccoli florets to keep them from cooking.
• To a large bowl, add blanched broccoli, diced onion, and diced red pepper. Toss to combine.
• Add blue cheese dressing, salt, and pepper. Mix together to coat broccoli salad ingredients until fully coated with dressing.
• Top salad with sunflower seeds, chives, and blue cheese crumbles.

BALSAMIC BLEU CHEESE SALAD

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.

BROCCOLI, CAULIFLOWER & BLUE CHEESE SALAD

Steps:

• Steam broccoli and cauliflower, 3-4 minutes, or until crisp tender. Rinse under cold water and drain.
• In a small bowl, combine mayo, buttermilk, red onion, blue cheese, salt and pepper.
• Combine broccoli, cauliflower and dressing. Sprinkle and parsley and stir well.

FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING

Steps:

• Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
• Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
• Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

BLUE CHEESE SALAD

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.

CRUNCHY BLUE CHEESE-BROCCOLI SALAD

Steps:

• Combine all ingredients except mayo and dressing in large bowl.
• Mix mayo and dressing until blended. Add to broccoli mixture; mix lightly.
• Refrigerate 30 min. Stir before serving.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

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.