Recipe(tried): 9 salad recipes using blue vein cheese

Hi Lily :-) Below are various recipes for salads using blue vein cheese. I have tried some but not all of these recipes. I hope you find one you would like to try.

Mesclun Salad with Gorgonzola, Toasted Sliced Almonds and (sort of) Balsamic Vinaigrette (originally posted by Jackie/MA)

Salad and Vinaigrette

1 bag Mesclun or Butter Lettuce with Radicchio
Mix
Gorgonzola
Toasted, sliced almonds
Vinaigrette (recipe below)

Place lettuce on each persons plate. Place small pieces of Gorgonzola on lettuce. Refrigerate until ready to serve. I serve the almonds and vinaigrette on the side so each person can use the amount they like. You could do this with the Gorgonzola as well.

To toast the sliced almonds, put them in a single layer on a baking sheet and toast them in a 325 - 350 degree F oven for about 5 minutes. Watch them carefully so they don't get too brown.

Vinaigrette:

1 Tbl. prepared Dijon mustard
4 Tbl. red wine vinegar
1 Tbl. balsamic vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp freshly ground black pepper
1/4 c. olive oil
1/4 cup canola oil

Measure mustard into a bowl. Whisk in vinegar, sugar, salt and pepper.
Continue to whisk while slowly dribbling in olive and canola oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Yield: 1 cup

BLUE CHEESE AND WALNUT SALAD (originally posted by Gladys/PR)

1/2 cup light mayonnaise
2 garlic cloves, crushed
1/4 lb blue cheese, crumbled
1 tb olive oil
2 tb Balsamic vinegar
1/2 cup chopped walnuts
2 tb golden raisins
salt and pepper to taste

4 cups chopped romaine lettuce or half romaine
and half mezclum

Mix the first 8 ingredients in a bowl and refrigerate covered. Wash the greens and drain of all water. Refrigerate also until serving time, covered. When ready to serve mix both bowls contents and serve.

Blue Cheese and Spinach Salad (Easy) - (originally posted by Gladys/PR)
(6 servings)

1 c Sour cream
1 tb Dry mustard
1 tb Fresh ground black pepper
1/2 tb Garlic oil
1 Package fresh spinach
1 c Mayonnaise
1 tb Oregano
4 oz Blue cheese
1 tb Lemon juice

Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. Yield 6-8 portions.


Harvest Salad with Cider Vinaigrette (originally posted by Med/TN)
Source: Southern Living, DECEMBER 1999
Yield: 6 servings

2 red pears, chopped
1 tablespoon lemon juice
3/4 cup dried apricots, cut into thin strips
3/4 cup dried figs, cut into thin strips
1/2 cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jicama
Cider Vinaigrette
1 (6-ounce) package fresh spinach leaves
1/2 cup coarsely chopped walnuts or pecans, toasted
1 (4-ounce) package crumbled Gorgonzola or blue cheese

Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.

Mixed Field Greens With Spiced Walnuts, Blue Cheese and Raspberry Vinaigrette (originally posted by Jackie/MA)

From the Houston Chronicle files. This originated at Lake Austin Spa Resort in Austin and was developed using HEB's More Fruit Spread. The recipe can be made with Roquefort, Stilton or Gorgonzola instead of blue cheese; a variety of spring greens (field greens, mesclun or a mixture of spring greens and watercress) may be used. Many cooks like to add goat cheese cakes instead of blue cheese. Toasted walnuts or pecans can replace the Spiced Walnuts.

3 tablespoons each: raspberry vinegar and walnut oil or extra-virgin olive oil
2 tablespoons raspberry fruit spread
2 teaspoons Dijon mustard
1/4 teaspoon salt (optional)
Freshly ground black pepper to taste
2 tablespoons crumbled blue cheese
Field greens to serve 6

Spiced Walnuts (recipe follows)

In a small bowl, whisk together vinegar, oil, fruit spread, mustard, salt and pepper. Add cheese. Toss with field greens and top with a sprinkling of Spiced Walnuts. Makes 6 servings.

Spiced Walnuts

1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon each: ground cinnamon and garlic powder
Pinch of cayenne
2 teaspoons egg white
3 tablespoons walnut pieces
Nonstick cooking spray

In a small bowl, briefly beat sugar, salt, cinnamon, garlic powder, cayenne and egg white together. Coat walnuts with mixture. Coat a baking sheet with nonstick spray, then spread walnuts in a single layer on baking sheet. Bake at 300 degrees 30 minutes, stirring every 10 minutes. Let cool; sprinkle over salad.

Blue Cheese Salad (originally posted by Judy/AZ)

1/4 cup white wine vinegar
1/4 cup olive or vegetable oil
1 garlic clove, minced
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small bunch romaine, torn
3 hard-cooked eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese

In a small bow 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. Yield: 4 servings.

Pear and Blue Cheese-Walnut Salad
(from Better Homes and Gardens) - (originally posted by Gladys/PR)

1 cup walnuts
1/2 cup sugar
2 tablespoons margarine or butter
1/3 cup white wine vinegar
1/3 cup salad oil
1/3 cup pear nectar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears
2 tablespoons lemon juice
Mixed salad greens
2 ounces blue cheese, crumbled (1/2 cup)

Line a baking sheet with foil. Butter the foil; set aside. In a heavy 10-inch skillet combine walnuts, sugar, and margarine or butter. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low and cook until sugar is golden brown, stirring occasionally. Remove from heat. Pour onto prepared baking sheet. Cool completely. Break into clusters. Set aside. In a screw-top jar combine vinegar, oil, pear nectar, mustard, salt, and pepper. Cover and shake well to mix. Store in the refrigerator for up to 1 week. Shake before serving. Halve and core pears. Thinly slice pears; brush with lemon juice to prevent browning. (This may be done up to 1 hour ahead.) To arrange salads, line plates with salad greens. Fan pear slices atop each serving. Sprinkle with some crumbled cheese and walnuts. Drizzle with 3/4 cup of the vinaigrette (reserve the rest for another use). Makes 8 side-dish servings. Make-Ahead Tip: Prepare nuts; place in an airtight container. Seal, label and chill or freeze up to 1 week.

Broccoli, Blue Cheese Rice Salad
From the back of an Uncle Ben's Rice Box (originally posted by Kelly~WA)
Makes 4 servings

2 cups rice, cooked
1 1/2 cup small broccoli florets
1/2 cup diced red bell pepper
1/4 cup sliced green onions with tops
3 tbsp crumbled blue cheese
3 tbsp reduced calorie mayonnaise
3 tbsp plain nonfat yogurt
1 tbsp lemon juice
freshly ground black pepper

Cook rice as normal, adding broccoli during the last 3 minutes of cooking. Transfer to a bowl. Cool to room temperature. Combine rice and broccoli with remaining ingredients; toss. Chill. Serve with freshly ground black pepper.

Chicken Blue-Cheese Bacon Salad
From: Relaena
Newsgroups: rec.food.cooking
Date: 1997/10/07

3 cups cubed cooked chicken
1 cup sliced celery
1/2 cup sliced scallions
1/2 cup coarsely chopped toasted walnuts
1/3 cup finely crumbled blue cheese
2 slices crisply cooked bacon, crumbled
Butter lettuce

1/2 cup mayonnaise
1/4 cup buttermilk
3 TBL apple cider vinegar
3 TBL chopped fresh parsley
salt and pepper to taste

Combine first 7 ingredients in large bowl.
Combine last 4 ingredients, blend well.
Toss over salad and serve - yields about 5 cups salad.