Classic Blue Cheese Vinaigrette Food

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BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

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

1 cup cider vinegar
1/4 to 1/2 cup sugar
1/2 to 1 cup crumbled blue cheese, divided
1 small onion, chopped
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1 cup canola oil
Torn salad greens and vegetables of your choice

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



Blue Cheese Vinaigrette image

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

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 oz.)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce, such as tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

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



Blue Cheese Vinaigrette image

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

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/2 cup crumbled blue cheese, such as Roquefort

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.

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

Categories     Condiment/Spread     Cheese     Garlic     Herb     Fall     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

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.)

CLASSIC VINAIGRETTE



Classic Vinaigrette image

Ditch the bottled stuff and whisk up a batch of this workhorse vinaigrette.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/4 cup white wine vinegar
1 to 2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE



Romaine Salad with Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

Steps:

  • Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

ROMAINE WITH BLUE CHEESE VINAIGRETTE



Romaine with Blue Cheese Vinaigrette image

This is a simple, classic salad to serve with roast chicken or seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 2

1 head romaine lettuce, torn or cut into bite-sized pieces (about 2 quarts)
Blue Cheese Vinaigrette

Steps:

  • In a large bowl, toss lettuce with one half recipe Blue Cheese Vinaigrette until thoroughly coated.

BLUE CHEESE VINAIGRETTE



Blue Cheese Vinaigrette image

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

1 large shallot, minced
1 pinch fine sea salt
1 pinch fresh ground black pepper
1 tablespoon sherry wine vinegar
1/2 teaspoon good balsamic vinegar
1/3 cup extra virgin olive oil
3 ounces blue cheese

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

CLASSIC BLUE CHEESE VINAIGRETTE



Classic Blue Cheese Vinaigrette image

A lovely change from the creamy version, a bit more grown-up, too!

Provided by TROY RAY

Categories     Other Sauces

Time 20m

Number Of Ingredients 7

8 Tbsp olive oil, extra virgin
2 1/2 tsp black pepper, freshly ground
1/4 c shallots, finely minced
2 Tbsp baby chives, finely minced
5 Tbsp champagne vinegar or white wine vinegar
8 oz blue cheese, crumbled [i prefer maytag blue cheese, it's beautifully mild]
kosher salt, to taste

Steps:

  • 1. Heat 2 tablespoons of the olive oil in a skillet and soften the shallots and pepper. About 5 minutes. Add vinegar, then remove pan from heat. Allow to cool.
  • 2. In a bowl, whisk together the remaining olive oil and vinegar. Stir in Shallots and pepper along with the cooking oil.
  • 3. Carefully fold in the crumbled blue cheese and minced chives. Season with salt.
  • 4. Let sit at room temperature for at least 25 minutes, stir again, then top a wedge of iceberg lettuce or season your favorite salad. Enjoy!

BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE



Blue Cheese Vinaigrette for Chopped Salad for One image

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

2 tablespoons red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons crumbled blue cheese

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.

WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS



Warm Blue Cheese Vinaigrette With Fresh Mixed Greens image

Now everyone has had a blue cheese dressing ... everyone has had a blue cheese vinaigrette ... everyone has had their classic salad. Well my version ... this is a simple quick and classic taste, but just a bit different. A warm vinaigrette. Fresh greens (I prefer a mix of spinach and romaine, but you can use your favorite. Don't worry, it works with any good greens.) Dole has a great European blend of Endive, Romaine, Iceberg, Spinach and Radicchio which I love. Then some sauteed onions and fresh tomatoes. A crunchy topping and you are set.

Provided by SarasotaCook

Categories     Salad Dressings

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

10 ounces salad greens (your favorite mix of salad greens. One bag of Dole is 10 oz which is about the right amount)
1 cup grape tomatoes, cut in half (I use a few more, but I like tomatoes)
1/2 cup black olives, cut in half
1 1/4 cups onions (1 large onion cut in half and thin sliced)
1 cup garlic cheese crouton (just store bought is fine, crunched up in a baggie and used as my topping over the warm vinaigrette)
1 teaspoon olive oil
1 cup blue cheese (or you can use gorgonzola)
1 cup vegetables or 1 cup canola oil
1/2 cup white wine vinegar
3 teaspoons white wine
1 tablespoon Dijon mustard
1 teaspoon garlic, minced
1 tablespoon grated shallot
1/2 teaspoon kosher salt (you can more to taste)
1/2 teaspoon ground black pepper

Steps:

  • Onions -- In a small saute pan with 1 teaspoon of olive oil, saute the onion just 4-5 minutes until lightly brown but not carmalized. Just lightly sauteed. Add the olives and cook another 2 minutes. Remove from the heat and put in a large salad bowl along with the halved grape tomatoes.
  • Make the dressing -- In that same saute pan, take 1 teaspoon from the vegetable or canola oil and heat on medium. Then add the garlic, shallot and cook just until slightly soft, 1 minute is all you need. Add the white wine, dijon mustard, vinegar, olive oil and seasoning and mix well, cook just another minute until it all comes together. Remove from the heat while you but put the salad together. The blue in the dressing will be added right at the end.
  • Topping -- Add store bought croutons to a baggie and crunch up. Just hit it with a bowl, pot, meat mallet anything to crunch them up. Not too fine, just a bit. Can't get much easier.
  • Greens -- Take your favorite greens and chop. Add to the bowl with the onions, tomato and olives.
  • Dressing -- Add the pan with the vinaigrette back to the heat and just cook another minute to warm up, add the blue cheese crumbles and stir. Pour the warm vinaigrette over the salad and toss. Plate the warm salad and top with the crumbled croutons.
  • Enjoy a very unique version of a classic salad.

Nutrition Facts : Calories 151.6, Fat 9, SaturatedFat 4.6, Cholesterol 16.9, Sodium 636.7, Carbohydrate 11.6, Fiber 2.1, Sugar 2, Protein 6.9

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