Green Salad With Blue Cheese Dressing Food

MIXED GREEN SALAD WITH BLUE CHEESE DRESSING

Steps:

• Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
• Place the salad greens in a bowl. Pour the dressing over the greens and toss well.

GREEN SALAD WITH BLUE CHEESE DRESSING

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
• Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

GREEN SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
• Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

SWEET AND BITTER GREENS SALAD WITH GORGONZOLA BLUE CHEESE DRESSING

Steps:

• Combine the lettuce and walnuts. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

COBB SALAD WITH BLUE CHEESE DRESSING

Steps:

• For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills!
• For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil.
• Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
• For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper.
• Drizzle the blue cheese dressing all over the salad and serve.

SALAD WITH BLUE CHEESE DRESSING

Steps:

• Whisk 1/4 cup each buttermilk and crumbled blue cheese, 3 tablespoons reduced-fat sour cream, 2 teaspoons lemon juice, a dash of hot sauce, and salt and pepper to taste in a large bowl. Add 10 cups mixed salad greens and toss. Season with salt and pepper.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

GREEN BEAN AND BLUE CHEESE SALAD

Steps:

• Microwave dressing in large microwaveable bowl on HIGH 30 sec. or until warmed.
• Add remaining ingredients; toss to coat.

MIXED GREENS WITH BLUE CHEESE DRESSING

Steps:

• In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.

MIXED GREEN SALAD WITH GRAPES AND BLUE CHEESE DRESSING

Steps:

• In a salad bowl, combine the greens, grapes, and pecan halves. Mix, add the dressing, and toss to coat.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING

Steps:

• Purée all dressing ingredients in a blender until very smooth, about 1 minute.
• Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

BALSAMIC BLUE CHEESE DRESSING

Steps:

• In small bowl, combine the balsamic vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce.
• Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese.
• Serve.

PEAR-WALNUT SALAD WITH ARTISAN BLEU CHEESE

Steps:

• In a salad bowl, lightly toss the greens with the pears.
• In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
• Pour the dressing over the the greens and pears and toss .
• Arrange the salad on six individual salad plates.
• Garnish with the walnuts and bleu cheese.
• Easy!

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.

BABY GREENS SALAD WITH STRAWBERRIES AND BLUE CHEESE

Steps:

• Make the dressing.
• Whirl the 3 to 5 strawberries in a blender with a dash of balsamic vinegar until puréed (or mash by hand).
• In a small bowl, whisk the 2 tablespoons balsamic vinegar, olive oil and sugar until well blended. Whisk in pureed berries.
• Place greens in salad bowl. Add desired amount of dressing and toss.
• Add almond slices and Blue cheese and lightly toss.
• Serve immediately.

SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.

SPINACH SALAD WITH BLUE CHEESE

Steps:

• Place dressing ingredients in a sealed jar or cruet and shake well to mix.
• Toss all the salad ingredients to mix well.
• Do not add dressing until just before serving.

POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
• Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
• Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
• For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
• Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
• Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

PEAR AND BLUE CHEESE SALAD

Steps:

• Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
• To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.