Blue Cheese Salad Food

BLUE CHEESE SALAD

Steps:

• In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
• Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

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.

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.
• Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
• Slice the green onion.
• Whisk together the vinaigrette ingredients.
• 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.
• Serve and enjoy!
• Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

APPLE, PECAN AND BLUE CHEESE SALAD

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.

PEAR AND BLUE CHEESE SALAD

Steps:

• Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
• Trim the stems of the watercress and arugula. Wash and dry the leaves.
• Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

BLUE CHEESE-WALNUT SALAD

Steps:

• Toss greens with walnuts, onions and cheese in large bowl; set aside.
• Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
• Add to salad just before serving; toss lightly.

BLUE CHEESE SALAD DRESSING

Steps:

• In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.

TASTY BLUE CHEESE SALAD DRESSING

Steps:

• Stir mayonnaise, sour cream, buttermilk, lemon juice, sherry, and garlic salt together in a bowl. Fold blue cheese through the mixture.
• Cover bowl with plastic wrap and refrigerate 2 hours.

GRIDDLED PEAR & BLUE CHEESE SALAD

Steps:

• Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
• Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

BLUE CHEESE PASTA SALAD

Steps:

• Cook pasta according to directions. Immediately rinse with cold water and drain well.
• Add cheese, walnuts, celery, mayonnaise, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refrigerate until serving.
• You may need to add a little more mayonnaise if the salad seems dry.
• Sprinkle with the parsley and serve slightly chilled.
• Note; This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop.
• Keep in the refrigerator.

BLUE CHEESE POTATO SALAD

Steps:

• Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
• Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)