Mixed Green Salad With Roquefort Vinaigrette Food

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

MIXED GREEN SALAD WITH BEETS AND PISTACHIOS

Steps:

• Whisk the vinegar, orange juice and mustard in a medium bowl until smooth. Slowly drizzle in the olive oil, whisking constantly, until well combined and thick and season with salt and pepper.
• Mix the baby arugula and kale together in a large bowl. Slice the beets very thin using a mandolin and add to the greens with the pistachios. Pour the vinaigrette over top and toss gently to combine.

MIXED GREEN SALAD

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.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• to Make Vinaigrette:.
• In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
• In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
• In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
• Serve immediately on chilled salad plates.

GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE

Steps:

• Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
• Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
• Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.

JUNIOR LEAGUE- ROQUEFORT PEAR SALAD W/GRAPES & SPICED PECANS

Steps:

• For the pecans, combine the brown sugar, cayenne pepper and cumin in a bowl and mix well. Stir in the oil. Add the pecans and toss to coat. Spread the pecans in a single layer on a baking sheet. Toast at 350 degrees for 15 to 20 minutes or until light brown, stirring once. Let stand until cool. You may prepare up to 2 days in advance and store in an airtight container.
• For the vinaigrette, process the apple and shallot in a blender or food processor until smooth. Add the vinegar and sugar. Process until blended. Add the corn oil and walnut oil gradually, processing constantly until creamy. Season with salt and pepper. Use immediately or store covered in the refrigerator. Shake well before using.
• For the salad, soak the onion in cold water or wine vinegar in a bowl. Blanch the beans in boiling salted water in a saucepan until tender-crisp; drain. Rinse with cold water until cool; drain. Toss the pecans, drained onion, beans, mixed greens, grapes and pears in a salad bowl. Add half the vinaigrette and toss gently until coated. Sprinkle with salt and pepper; Crumble the cheese over the top and toss to mix. Sprinkle with the chives. Serve with the remaining vinaigrette.

MIXED GREENS SALAD

Steps:

• Combine lemon juice and olive oil in a large bowl, stir.
• Add mixed salad greens and toss.
• Sprinkle with pine nuts and serve.

MIXED GREEN SALAD AND MUSTARD VINAIGRETTE

Steps:

• Place salad ingredients in serving bowl. Set aside.
• In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
• Refrigerate any unused dressing.

POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

Steps:

• To make potato salad:
• Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
• Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

PEAR AND GREENS SALAD WITH MAPLE VINAIGRETTE

Steps:

• In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.
• Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.
• Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

GREEN SALAD WITH BASIC VINAIGRETTE

Steps:

• Clean lettuces by swishing them through a large bowl or sink filled with cool water. After you swish the greens, they will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Once the sand and sediment are washed away, lift greens from water and transfer to a salad spinner; spin until dry.
• Tear lettuces into bite-sized pieces. If you aren't going to use the greens immediately, wrap them in a clean kitchen towel, transfer to a plastic bag, and refrigerate.
• Next, make the vinaigrette. Combine vinegar, mustard, salt, pepper, and sugar if using, in a small jar; shake to blend. Add oil, and shake again until emulsified.
• For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).

MIXED GREEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In small bowl, mix mustard, vinegar and sugar with wire whisk. Gradually add oil, beating constantly until well blended. Season to taste with salt and pepper.
• In large salad bowl, place salad ingredients. Pour vinaigrette over salad; toss gently to mix.