Tomato Bean Salad With Blue Cheese Chive Dressing Food

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING

Steps:

• Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
• Combine all ingredients in a blender and blend until smooth.

TOMATO, FRESH FIG AND BLUE CHEESE SALAD

Steps:

• In a small bowl, whisk together vinegar and salt. Whisk in oil.
• In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
• Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

CHERRY TOMATO SALAD WITH BLUE CHEESE

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
• Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.

GREEN BEAN-CHERRY TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

BLUE CHEESE AND CHIVE DRESSING

Steps:

• Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and salt in a food processor until smooth.
• Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
• Transfer to a bowl and stir in chives and pepper.

SAVORY BEAN & TOMATO SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. , Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green onions and cut green beans among six salad plates. , For dressing, in a blender, combine the lime juice, blue cheese, oil, garlic, salt and pepper until blended. Drizzle over salads. Sprinkle with pine nuts and savory.

BLUE CHEESE AND TOMATO SALAD

Steps:

• Mix together blue cheese, sour cream, and vinegar until well blended.
• Add more vinegar, as needed, until desired consistency.
• Add pepper to taste.
• Tear lettuce or pour pre-washed, pre-torn lettuce into a salad bowl Add red onion rings, cherry tomatos, and cucumber slices Add garlic salt and pepper to taste Add Blue Cheese Dressing and toss well.

BEAN SALAD AND SUN-DRIED TOMATO DRESSING

Steps:

• Thoroughly rinse all of your beans.
• combine all the above ingredients except the dressing.
• Allow individuals to dress their own salad - some prefer more some prefer less.
• This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.

BLUE CHEESE & SUN-DRIED TOMATO DRESSING

Steps:

• In a food processor or blender combine all ingredients except the 1 cup of the blue cheese and sun dried tomatoes.
• Blend until smooth and creamy.
• Place in a bowl and add the sun dried tomatoes and remaining blue cheese, mix well.
• Refrigerate until needed.