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.
CREAMY BLUE CHEESE SALAD DRESSING
About 25 years ago, after experimenting with recipes for a blue cheese dressing, I came up with this quick-to-make combination. I usually mix up a double batch because it never lasts long. It's also great as a dip for crackers, veggies or crusty breads, or instead of mayonnaise on sandwiches.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine all the ingredients; mix well. Cover and refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
PEAR & WALNUT SALAD W/CREAMY BLEU (BLUE) CHEESE DRESSING
This salad is a little different from most pear and walnut salads as it has a creamy bleu cheese dressing, not a vinaigrette. The creaminess of the dressing, the sweetness of the pears, the crunch from the glazed walnuts and a little zip from the dried cranberries make this a very unique and tasty salad. I started making it this way a few years ago, and everyone loved it, so it is a staple in our house now. The combination of the flavors is awesome. I hope you enjoy it as much as we do!
Provided by TheShields
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
- Fold in the bleu cheese crumbles and add salt and pepper.
- Refrigerate until ready to use.
- Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
- Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.
Nutrition Facts : Calories 324.2, Fat 24.7, SaturatedFat 7.9, Cholesterol 33.2, Sodium 501.2, Carbohydrate 22.4, Fiber 4.6, Sugar 10.2, Protein 6.7
GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
- Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
- To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
- To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.
WARM SPINACH SALAD WITH OVEN ROASTED BEETS AND CREAMY BLUE CHEESE DRESSING
Yield 6
Number Of Ingredients 13
Steps:
- To prepare the dressing, place the vinegar, garlic, shallot, mustard, and blue cheese in the bowl of a food processor and process until smooth. With the motor running slowly add the olive oil and run until creamy and smooth. Season with salt and black pepper. Set aside until ready to use. To prepare the salad, place the spinach in a large bowl. Place the beets in with the spinach. Place the dressing in a saute pan and quickly bring to a boil. Toss with the dressing and garnish with tasted pecans and blue cheese. Serve
POTATO SALAD WITH CREAMY BLUE CHEESE DRESSING
Thick and creamy are the standards for a great blue cheese dressing. If you're using this for a spinach salad, simply thin with milk or buttermilk. We loved this potato salad, it's very different! This recipe is by Heather Trim from Food and Drink Magazine.
Provided by Leslie
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.
- Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.
- Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
- For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.
- Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.
- Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.
Nutrition Facts : Calories 339.6, Fat 17.2, SaturatedFat 6.7, Cholesterol 29.3, Sodium 453.8, Carbohydrate 39.2, Fiber 4.8, Sugar 5.2, Protein 8.8
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