BLUE CHEESE-WALNUT SALAD
For this elegant salad, mixed greens, toasted walnuts, red onions and blue cheese are tossed in a creamy mustard dressing.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
MIXED GREENS SALAD WITH FIGS AND HERBS
Using fresh herbs brings bursts of flavor, and the fresh figs add a touch of sweetness.
Provided by lutzflcat
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
- Quarter figs vertically; cut quarters in 1/2, and then into slices.
- Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 16.2 g, Cholesterol 6.3 mg, Fat 26.7 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 150.1 mg, Sugar 10 g
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
BAKED BLUE CHEESE WITH FIGS & WALNUTS
Melted cheese pairs beautifully with baked figs and walnut in this easy baked dish. It's great as a cheese course or sharing starter
Provided by Sarah Cook
Categories Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a cross in the tops of the figs nearly, but not quite, all the way down to the bottom, and pinch the bases. Sit in a baking dish or roasting tin (big enough so the figs can sit in a single layer with the whole cheese) cut-side up, but don't put the cheese in yet.
- Mix together the vinegar and wine or grape juice with some seasoning, and pour all over the figs. Scatter over the walnuts and thyme. Finally, drizzle over the honey. Bake for 15-20 mins until the figs start to become soft and sticky.
- Tuck the whole cheese in among the figs and put back in the oven for a final 5 mins. Lift the dish straight to the table and serve with lots of crusty bread to scoop up the molten cheese.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
GREEN SALAD WITH DRIED FIGS AND NUTS
Make and share this Green Salad With Dried Figs and Nuts recipe from Food.com.
Provided by ThatSouthernBelle
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut greens into large pieces and place in a bowl.
- Add the shallots and mix.
- Add half the figs and walnuts.
- Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
- Pour the dressing over the salad, mix well and transfer to a platter.
- Sprinkle the rest of the figs and walnuts on top and serve immediately.
Nutrition Facts : Calories 281.3, Fat 22.1, SaturatedFat 2.9, Sodium 88.9, Carbohydrate 19.7, Fiber 6.8, Sugar 8, Protein 5.7
WALDORF GOAT CHEESE SALAD
Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.
Provided by MILTMAN
Categories Salad Waldorf Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!
Nutrition Facts : Calories 266.3 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 15.4 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 515.4 mg, Sugar 25.2 g
GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE
Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.
Provided by cookalot 2
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing.
- In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
- Whisk in olive oil.
- Whisk in orange juice, salt and pepper.
- Salad.
- Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
- Cool walnuts.
- Toss greens with 3/4 of the dressing.
- Place greens on serving platter.
- Toss with nuts,greens,and blue cheese.
- Drizzle with remaining dressing.
FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS
Categories Salad Appetizer Roast Quick & Easy Blue Cheese Fig Walnut Fall Prosciutto Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
- Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
- Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.
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.
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- In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper.
- In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Break the bacon into pieces.
- In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly.
- Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.
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- Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
- Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You’ll use less dressing this way. Then add your “goodies” as desired. Serve and enjoy!
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- 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.
- Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified.
MIXED-GREENS-AND-HERB SALAD WITH FIGS AND WALNUTS …
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5/5 Category Mixed Green SaladServings 4Total Time 20 mins
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.
- In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.
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- Preheat the oven to 375 degrees. In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside.
- Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices.
- Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 6 salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately.
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