Blue Cheese Vinaigrette For Chopped Salad For One Recipes

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.

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.

Steps:

• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
• Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.

Steps:

• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
• Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Steps:

• To make the dressing:
• Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste.
• To make the salad:
• Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives.
• Just before serving, pour the dressing over the salad and toss.

Steps:

• Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper.
• Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).

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.

Steps:

• In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.

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.)

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.

Steps:

• Place romaine, tomato, celery, cucumber, green beans, herbs, and chicken in a large bowl; toss to combine. Drizzle with vinaigrette just before serving; toss to combine.

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

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.

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
• Slice the green onion.
• Whisk together the vinaigrette ingredients.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.
• Serve and enjoy!
• Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

Steps:

• Cook pasta to package instructions.
• Cook bacon until crisp, cool then chop.
• Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
• Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
• Immediately before serving top & toss with vinaigrette dressing.

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.