Blue Cheese Walnut Salad Food

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.

WALNUT & BLUE CHEESE SALAD

Steps:

• Mix all the dressing ingredients together
• In a bowl place the lettuce
• Scatter over the walnuts and blue cheese
• Pour the dressing over the salad and lightly toss.
• Eat and enjoy

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

BLUE CHEESE AND WALNUT SALAD WITH MAPLE DRESSING

Steps:

• Place spinach on a large platter.
• Top with blue cheese and walnuts.
• Warm maple syrup in a small saucepan.
• pour vinegar into a small bowl.
• Whisk oil into vinegar in a slow stream.
• Whisk maple syrup into dressing in a slow stream.
• pour dressing down over the salad platter and serve.
• Season with salt and pepper to taste.

WALNUT AND BLUE CHEESE SALAD

Steps:

• Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
• Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
• Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

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.

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.

KALE SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
• Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
• Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
• Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.

BLUE CHEESE WALNUT TOASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
• In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
• Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

CELERY 'STRING' BLUE CHEESE & WALNUT SALAD

Steps:

• Make the dressing by combining the soured cream and vinegar with some seasoning.
• Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
• Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.

ENDIVE, BLUE CHEESE, AND WALNUT SALAD

Steps:

• Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
• Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
• Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
• Scatter the blue cheese on top.
• Enjoy!

WALNUT BLUE CHEESE ARTICHOKE SALAD

Steps:

• Toss lettuce, Gorgonzola cheese, artichoke hearts, walnuts, and olives together in a bowl.

BLUEBERRY WALNUT SALAD

Steps:

• In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING

Steps:

• Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
• Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.

SPINACH & BLUE CHEESE SALAD WITH WALNUT DRESSING

Steps:

• FOR THE DRESSING.
• Preheat your oven to 180°C.
• Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
• Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
• FOR THE SALAD.
• Place the spinach, tomatoes and blue cheese in a large bowl.
• Drizzle with the dressing, toss gently to combine and serve immediately.

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.

CELERY SALAD WITH WALNUTS AND BLUE CHEESE

Steps:

• Combine shallots and vinegar in small bowl and set aside.
• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
• Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
• Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
• Coarsely chop walnuts and add to celery.
• Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
• Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.

BLUE CHEESE WALDORF SALAD

Steps:

• In small bowl, mix yogurt, mayonnaise and blue cheese until well blended. Cover and refrigerate at least 1 hour to blend flavors.
• Sprinkle apple slices with lemon juice to prevent browning. In large bowl, toss apples and spinach. Spoon blue cheese mixture over salad. Sprinkle with celery and walnuts.

PEAR, BLUE CHEESE, WALNUT AND BACON SALAD

Steps:

• Whisk together all vinaigrette ingredients until well blended; set aside.
• In a small frying pan set on a medium heat, melt the butter, stir in the maple syrup or honey and then stir in the walnuts. Continue to heat the walnuts, stirring continuously, for approximately 2-3 minutes or until they are fragrant, caramelized and lightly browned. Remove from the heat; set aside.
• Place the greens in a large salad bowl or, if individual servings are preferred, distribute them equally among 6 salad plates. Sprinkle over the pears, blue cheese and walnuts. Place over chicken then drizzle with dressing and toss.
• Note: I find having the chicken warmed is superior to cold chicken.

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.

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

Steps:

• Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

APPLE, BLUE CHEESE AND WALNUT SALAD

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.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.