ESCAROLE SALAD WITH BACON, CARAMELIZED ONIONS AND BLUE CHEESE VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
- 2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
Nutrition Facts : Calories 180 calorie, Fat 16 grams, SaturatedFat 5.5 grams, Cholesterol 20 milligrams, Sodium 449 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 6 grams, Sugar 1 grams
BLUE CHEESE VINAIGRETTE
This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.
Provided by Hey Jude
Categories Salad Dressings
Time 11m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
- Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
- Blend well.
- Transfer vinaigrette to a bowl; mix in chopped basil.
- Can be prepared 2 days ahead, cover and refrigerate.
STEAK SALAD WITH BLUE CHEESE VINAIGRETTE
Give steak a superhealthy makeover with this special supper for two
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
- For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
- Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
- Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.
Nutrition Facts : Calories 390 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium
BLUE CHEESE VINAIGRETTE
Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
Steps:
- In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.
Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ICEBERG HEARTS WITH BLUE CHEESE VINAIGRETTE
Blue cheese provides a needed spark to basic iceberg lettuce here.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Combine mustard, vinegar, and half of the blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper.
- Place one wedge of lettuce on each serving plate, and drizzle with dressing. Garnish with the remaining cheese.
BLUE CHEESE VINAIGRETTE
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
- Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.
BLUE CHEESE VINAIGRETTE
People who aren't real fans of blue cheese seem to enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach.
Provided by Barb G.
Categories Salad Dressings
Time 15m
Yield 2-3 cups dressing
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt.
- Cover and process until smooth.
- While processong, gradually add oil in a steady stream until dressing is thickened.
- Stir in remaining blue cheese if desired.
- Serve over salad.
- Cover and fefrigerate leftover dressing.
ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 2 BIG GUY servings
Number Of Ingredients 8
Steps:
- Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.
BLUE CHEESE VINAIGRETTE
Categories Condiment/Spread Cheese Garlic Herb Fall Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)
BLUE CHEESE AND HEAD CHEESE VINAIGRETTE
Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
Provided by JEFF CALKINS
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g
BLUE CHEESE AND HEAD CHEESE VINAIGRETTE
Blue cheese and head cheese are tossed in a flavorful Dijon vinaigrette dressing with onion and garlic.
Provided by JEFF CALKINS
Categories Vinaigrette Dressing
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.n
Nutrition Facts : Calories 422.3 calories, Carbohydrate 4.2 g, Cholesterol 81.8 mg, Fat 36 g, Fiber 0.1 g, Protein 20.1 g, SaturatedFat 14.4 g, Sodium 1451.4 mg, Sugar 0.6 g
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