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.
MIXED GREEN SALAD
Provided by Food Network
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
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.
APPLE, PECAN AND BLUE CHEESE SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 10
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.
MIXED GREENS WITH PARMESAN CRISPS
Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
- Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
- Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
GRAPE SALAD WITH WALNUTS AND BLEU CHEESE
Make and share this Grape Salad With Walnuts and Bleu Cheese recipe from Food.com.
Provided by Iwanttobemartha
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- wash, drain and remove from stems the red and green grapes.
- break walnuts into pieces, add to grapes.
- crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
- use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
- wisk in olive oil and pour over grape mixture, stirring to coat.
- store in refrigerator.
Nutrition Facts : Calories 258.9, Fat 16.9, SaturatedFat 4, Cholesterol 10.6, Sodium 219.8, Carbohydrate 25, Fiber 2, Sugar 20.2, Protein 6
MIXED GREEN SALAD WITH BLUE CHEESE DRESSING
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 640 milligrams, Sugar 0 grams, TransFat 0 grams
WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS
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
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
MIXED GREENS WITH BLUE CHEESE DRESSING
I like to make this dish with whatever greens are in season. In spring, I use tender young greens from my garden, including spinach and Bibb lettuce. This salad is our favorite to serve with a baked chicken casserole. It's also perfect for potlucks-just toss the dressing with vegetables right before serving.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.
Nutrition Facts :
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.
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