WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING
This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.
Provided by cabanagrl
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 9.1 g, Cholesterol 51.4 mg, Fat 30.6 g, Fiber 1.1 g, Protein 13.7 g, SaturatedFat 13.5 g, Sodium 892.3 mg, Sugar 5.3 g
ICEBERG WEDGE SALAD WITH BLUE CHEESE DRESSING
A crisp salad with tangy blue cheese dressing, crumbled cheese and crunchy toasted walnuts - a great accompaniment to steak
Provided by Chelsie Collins
Categories Side dish, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Make the dressing in a medium-sized bowl by combining the buttermilk, soured cream, mayonnaise, lemon juice and 50g of the blue cheese. Season and stir through the chives. Chill until ready to serve.
- When ready to serve, pour half the dressing over the lettuce wedges and crumble over the remaining blue cheese and a scattering of walnuts. Serve the rest of the dressing on the side.
Nutrition Facts : Calories 516 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.
Provided by Katherine Sacks
Categories Steak Salad Fry Blue Cheese Green Bean Potato Lettuce Dinner Flaming Hot Summer Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
- Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
- Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
- Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
- Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
- Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
- Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.
SALAD WITH BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 79 calorie, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 13 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
CARDAMOM AMBROSIA SALAD WITH BLUE CHEESE DRESSING
Provided by Edward Lee
Categories Side Vegetarian Kid-Friendly Dinner Lunch Blue Cheese Grapefruit Orange Date Mango Almond Spring Summer Healthy Sour Cream Buttermilk Cardamom Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 18
Steps:
- Make the dressing:
- Mash the cheese in a small bowl with a fork. Add the remaining ingredients and whisk until combined but still a bit lumpy.
- Make the salad:
- Combine the orange, grapefruit, mango, and pear slices in a medium bowl. Add the shredded coconut, dates, and almonds, then sprinkle with the cardamom, add the coconut water, and thoroughly toss the salad. Add the dressing and toss together.
- Divided the salad among individual bowls or serve it in a large bowl for a family-style dinner. Garnish with more chopped dates and some parsley, if desired.
SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING
Just four ingredients, but this simple spinach salad really packs a punch
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
- Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.
Nutrition Facts : Calories 212 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium
BLUE CHEESE SALAD
Romaine lettuce, carrots, and celery are complemented by a rich, tangy blue-cheese dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
- Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.
Nutrition Facts : Calories 121 g, Fat 6 g, Fiber 5 g, Protein 5 g
HOMEMADE BLUE CHEESE DRESSING RECIPE
This delicious homemade blue cheese dressing is easy to make and is the perfect accompaniment for salad or dippers like wings and veggies.
Provided by Chef Billy Parisi
Categories Salad
Number Of Ingredients 10
Steps:
- In a large bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, garlic, sugar, salt, and pepper until completely combined.
- Next, fold in the blue cheese gently until combined. Don't over mix.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 137 kcal, Carbohydrate 2 g, Protein 2 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 386 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING
This lick the bowl clean came from the Pecan Growers of America. As much as I adore creamy blue cheese dressing,this quick vinegar concoction is a tangy challenger.
Provided by Potluck
Categories Fruit
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In sald bowl,combine oil,vinegar,salt and pepper.
- Whish until well blended.
- Add half the blue cheese,mash into dressing.
- Add 1/4 cup pecans.
- Add romaine. Toss well to coat.
- Top with remaining blue cheese and nuts.
BLUE CHEESE AND WALNUT SALAD WITH MAPLE DRESSING
Make and share this Blue Cheese and Walnut Salad With Maple Dressing recipe from Food.com.
Provided by Danny Beason
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spinach on a large platter.
- Top with blue cheese and walnuts.
- Warm maple syrup in a small saucepan.
- pour vinegar into a small bowl.
- Whisk oil into vinegar in a slow stream.
- Whisk maple syrup into dressing in a slow stream.
- pour dressing down over the salad platter and serve.
- Season with salt and pepper to taste.
SALAD WITH BLUE CHEESE DRESSING
This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. -Shirley Bedzis, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14-16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 267mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE CHEESE SALAD
"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
Nutrition Facts :
COBB SALAD WITH BLUE CHEESE DRESSING
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 22
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.
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CHOPPED SALAD WITH BLUE CHEESE DRESSING - FOOD & WINE
From foodandwine.com
4/5 Total Time 25 minsServings 6
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
- In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.
CHEF'S SALAD WITH HOMEMADE BLUE CHEESE DRESSING
From kudoskitchenbyrenee.com
4.4/5 (7)Total Time 15 minsCategory Easy Main CourseCalories 552 per serving
- Whisk or stir all the dressing ingredients together in a medium-sized bowl until combined and creamy. Adjust the seasonings if needed.
- Layer all the ingredients, starting with the lettuce and ending with the dried herbs, capers, and hard-cooked eggs.
COBB SALAD WITH CHICKEN AND BLUE CHEESE DRESSING
From cookingnook.com
Cuisine AmericanTotal Time 25 minsCategory Main Course, Main or Side, SaladCalories 661 per serving
- To make the blue cheese dressing, reserve 1/3 cup of the blue cheese. Beat the remaining blue cheese and cream cheese together in a small bowl with an electric mixer on low speed, until it is creamy. Add the mayonnaise and the cream. Beat on medium speed, again until the mixture is creamy. Stir in the reserved blue cheese. Makes 1 2/3 cups. Refrigerate while you are making the salad.
- Slice the chicken breast across the grain and lay the slices on the lettuce, along one corner of each plate. Crumble the bacon into small pieces and place them in a small pile on the lettuce. Peel and halve the hard cooked eggs and add them to the salad as well as the sliced tomatoes and sliced avocado. Add a small pile of the crumbled blue cheese in the middle of the salad or spread it over all of the ingredients.
ICEBERG SALAD WITH BLUE CHEESE DRESSING - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the vegetable oil and toast for 15 minutes, stirring once or twice, until the bread is golden and crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
- In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, buttermilk, vinegar and mustard. Gradually whisk in the remaining 1/2 cup of vegetable oil and season with salt and cayenne. Stir in the blue cheese.
- In a large bowl, toss the lettuce, onion, celery, bacon and croutons with the dressing and serve right away.
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- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast them for about 10 minutes, until they are golden. Let cool, then coarsely chop.
- In a large bowl, whisk the shallot with the Dijon mustard and sherry vinegar and season generously with salt and pepper. Add the olive oil and whisk until smooth. Add half of the blue cheese and whisk until the dressing is creamy. Add the lettuce, fennel, carrots, cucumber, apple, avocado, basil and walnuts and season with salt and pepper. Toss the salad well to coat with the dressing. Top with the remaining blue cheese and serve right away.
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Ratings 2Category SaladCuisine AmericanTotal Time 20 mins
- Start by frying up about 6 slices of bacon. I usually dice the bacon before I fry it. Just remember to cook it slow and low.
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