Blue Cheese Avocado And Grape Salad Recipes

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

Steps:

• Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle blue cheese dressing on each salad.

Steps:

• Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
• Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.

Steps:

• wash, drain and remove from stems the red and green grapes.
• break walnuts into pieces, add to grapes.
• crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
• use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
• wisk in olive oil and pour over grape mixture, stirring to coat.
• store in refrigerator.

Steps:

• Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
• For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
• Drizzle with the vinaigrette and toss just before serving.

Steps:

• Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle blue cheese dressing on each salad.