Blue Cheese Walnut Salad Recipes

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BLUE CHEESE-WALNUT SALAD

For this elegant salad, mixed greens, toasted walnuts, red onions and blue cheese are tossed in a creamy mustard dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 8



Blue Cheese-Walnut Salad image

Steps:

  • Toss greens with walnuts, onions and cheese in large bowl; set aside.
  • Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
  • Add to salad just before serving; toss lightly.

Nutrition Facts : Calories 240, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

2 bags (10 oz. each) European torn mixed salad greens (iceburg, Romaine, leaf lettuce, Radicchio, frisee)
1 cup chopped walnuts, toasted
1 medium red onion, thinly sliced
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

APPLE, BLUE CHEESE AND WALNUT SALAD

Serve your family with this apple salad that's made with lettuce, spinach and nuts - a wonderful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 12



Apple, Blue Cheese and Walnut Salad image

Steps:

  • In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
  • In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263, Carbohydrate 16 1/2 g, Fat 3 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 294 mg

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

KALE SALAD WITH BLUE CHEESE AND WALNUTS

Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.

Provided by Food Network Kitchen

Time 25m

Yield 8-10

Number Of Ingredients 9



Kale Salad with Blue Cheese and Walnuts image

Steps:

  • Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
  • Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
  • Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
  • Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.

1/2 cup walnuts
1 medium shallot, thinly sliced
1/3 cup apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
1/2 cup crumbled blue cheese, such as Gorgonzola

WALDORF SALAD WITH BLUE CHEESE

Blue cheese perks up this version of a classic. Serve over lettuce leaves for a great lunch dish. Deborah Williams - Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10



Waldorf Salad with Blue Cheese image

Steps:

  • In a large bowl, combine the apples, grapes, celery, raisins and lemon juice., In a small bowl, combine the mayonnaise, buttermilk, blue cheese and sugar. Pour over apple mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, sprinkle with walnuts.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 192mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

4 large apples, chopped
2 cups green grapes, halved
1-1/3 cups chopped celery
1/2 cup raisins
1 tablespoon lemon juice
2/3 cup fat-free mayonnaise
2/3 cup buttermilk
1/3 cup crumbled blue cheese
1 tablespoon sugar
1/4 cup chopped walnuts, toasted

BLUE CHEESE WALDORF SALAD

A three-ingredient blue cheese dressing coats this traditional apple, nut and veggie salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 4

Number Of Ingredients 8



Blue Cheese Waldorf Salad image

Steps:

  • In small bowl, mix yogurt, mayonnaise and blue cheese until well blended. Cover and refrigerate at least 1 hour to blend flavors.
  • Sprinkle apple slices with lemon juice to prevent browning. In large bowl, toss apples and spinach. Spoon blue cheese mixture over salad. Sprinkle with celery and walnuts.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 16 g, TransFat 0 g

1/3 cup plain fat-free yogurt
1 tablespoon reduced-fat mayonnaise or salad dressing
1 tablespoon finely crumbled blue cheese
4 medium unpeeled red eating apples, cut into 1/4-inch slices
Lemon juice
2 cups tightly packed spinach leaves
2 medium stalks celery, thinly sliced (1 cup)
2 tablespoons chopped walnuts, toasted

GRIDDLED PEAR & BLUE CHEESE SALAD

Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad

Provided by Good Food team

Categories     Lunch, Main course

Time 25m

Number Of Ingredients 7



Griddled pear & blue cheese salad image

Steps:

  • Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
  • Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

4 firm, ripe pears , sliced lengthways into 1cm slices
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
250g bag mixed salad leaf
150g pack blue cheese , crumbled
crusty bread , to serve (optional)

PEAR AND BLUE CHEESE SALAD

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12



Pear and Blue Cheese Salad image

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

BLUE CHEESE, WALNUT, AND CHICORY SALAD

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Blue Cheese, Walnut, and Chicory Salad image

Steps:

  • Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  • Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  • Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  • Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  • Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

BLUE CHEESE AND WALNUT SALAD WITH MAPLE DRESSING

Provided by Rachael Ray : Food Network

Time 7m

Yield 4 servings

Number Of Ingredients 7



Blue Cheese and Walnut Salad with Maple Dressing image

Steps:

  • Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING

Just four ingredients, but this simple spinach salad really packs a punch

Provided by Good Food team

Categories     Side dish

Time 10m

Number Of Ingredients 4



Spinach & walnut salad with blue cheese dressing image

Steps:

  • Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
  • Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.

Nutrition Facts : Calories 212 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium

75g blue cheese
4 tbsp crème fraîche
100g baby leaf spinach
50g walnut pieces

WALNUT AND BLUE CHEESE SALAD

Provided by Craig Claiborne With Pierre Franey

Categories     salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7



Walnut And Blue Cheese Salad image

Steps:

  • Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
  • Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
  • Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 361 milligrams, Sugar 2 grams

1 small head iceberg lettuce, slightly more than 1 pound
1/4 pound blue cheese
1/2 cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used
3 tablespoons lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons walnut, olive or corn oil

BLUE CHEESE AND WALNUT SPREAD

This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/3 cups

Number Of Ingredients 5



Blue Cheese and Walnut Spread image

Steps:

  • In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

4-ounce bar of cream cheese, room temperature
1/2 cup walnuts, chopped
Coarse salt and ground pepper
4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
Crackers or crostini, for serving

ENDIVE, BLUE CHEESE, AND WALNUT SALAD

The strong flavors and assertive crunch of this salad pair well with heavier main dishes such as roasts and stews. We love it with a standing rib roast.

Provided by profken

Categories     Vegetable

Time 15m

Yield 6-8 Serving, 6-8 serving(s)

Number Of Ingredients 8



Endive, Blue Cheese, and Walnut Salad image

Steps:

  • Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
  • Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
  • Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
  • Scatter the blue cheese on top.
  • Enjoy!

Nutrition Facts : Calories 308.7, Fat 25.8, SaturatedFat 4.3, Cholesterol 8.4, Sodium 262, Carbohydrate 14.6, Fiber 12, Sugar 1.4, Protein 9.8

4 heads Belgian endive
1 cup walnut pieces
1/2 cup blue cheese, crumbled
2 tablespoons chopped flat leaf parsley
1/4 cup walnut oil (can use other neutral oil such as canola, but the walnut oil gives a great flavor)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt and pepper, to taste

BLUE CHEESE SALAD

"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10



Blue Cheese Salad image

Steps:

  • In a small bowl 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.

Nutrition Facts :

1/4 cup white wine vinegar
1/4 cup olive 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-boiled large eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese

BLUE CHEESE AND WALNUT POTATO SALAD

Make this potato salad for your next bbq, but don't leave it there - this can also sit comfortably next to a good piece of simply roasted meat.

Provided by evelynathens

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9



Blue Cheese and Walnut Potato Salad image

Steps:

  • In a steamer set over boiling water, steam potatoes, covered, for 8-10 minutes, or until they are just tender.
  • Transfer to a bowl and let cool.
  • In a blender, puree cheese with mayonnaise, yoghurt, lemon juice and season to taste.
  • Add all the remaining ingredients to the potatoes and top with dressing.
  • Toss until combined well.

Nutrition Facts : Calories 494.5, Fat 27.3, SaturatedFat 9, Cholesterol 34.3, Sodium 802.5, Carbohydrate 50.3, Fiber 6.8, Sugar 5.7, Protein 15.7

2 lbs small red potatoes, cut into 1 inch pieces
5 ounces blue cheese (about ½ cup)
1/3 cup mayonnaise
1/3 cup plain yogurt
1 1/2 tablespoons fresh lemon juice, to taste
1 1/2 cups finely chopped celery
1/2 cup walnuts, chopped coarse,toasted lightly and cooled
1/4 cup finely chopped dill pickle
1 teaspoon celery seed

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