Blue Cheese Walnut Salad Recipes

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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-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

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

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 14



Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette image

Steps:

  • Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
  • 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.

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

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

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8



Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Steps:

  • Chill salad plates when you begin preparing your entree.
  • When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

PEAR AND BLUE CHEESE SALAD

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11



Pear and Blue Cheese Salad image

Steps:

  • Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
  • Trim the stems of the watercress and arugula. Wash and dry the leaves.
  • Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  • Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

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)

BLUEBERRY WALNUT SALAD

An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!

Provided by MARASADIE

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 5



Blueberry Walnut Salad image

Steps:

  • In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

Nutrition Facts : Calories 127.9 calories, Carbohydrate 17.6 g, Cholesterol 9.3 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 420.1 mg, Sugar 13.4 g

1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
¼ cup walnuts
½ cup raspberry vinaigrette salad dressing
¼ cup crumbled feta cheese

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

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD

An easy Baby Greens Salad recipe

Categories     Salad     Fruit     Leafy Green     Mustard     Nut     Side     No-Cook     Quick & Easy     Blue Cheese     Pear     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9



Baby Greens, Pear, Walnut, and Blue Cheese Salad image

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

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 SALAD WITH MAPLE DRESSING

Make and share this Blue Cheese and Walnut Salad With Maple Dressing recipe from Food.com.

Provided by Danny Beason

Categories     Spinach

Time 20m

Yield 4 serving(s)

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 taste.

1 (10 ounce) bag Baby Spinach
1/3 lb 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

CELERY 'STRING' BLUE CHEESE & WALNUT SALAD

Add a touch of indulgence to this autumnal salad with creamy blue cheese and wholesome walnuts

Provided by Barney Desmazery

Categories     Lunch, Starter

Time 20m

Number Of Ingredients 6



Celery 'string' blue cheese & walnut salad image

Steps:

  • Make the dressing by combining the soured cream and vinegar with some seasoning.
  • Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
  • Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.

Nutrition Facts : Calories 230 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

1 head celery
1 green apple
10g hard blue cheese , crumbled or vegetarian blue cheese
100g walnuts , chopped
6 tbsp soured cream
2 tbsp cider vinegar

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

WALNUT BLUE CHEESE ARTICHOKE SALAD

I love this quick and easy salad.

Provided by Michellea Southern David

Categories     Salad     Green Salad Recipes

Time 5m

Yield 3

Number Of Ingredients 5



Walnut Blue Cheese Artichoke Salad image

Steps:

  • Toss lettuce, Gorgonzola cheese, artichoke hearts, walnuts, and olives together in a bowl.

Nutrition Facts : Calories 652.6 calories, Carbohydrate 20 g, Cholesterol 80 mg, Fat 54.7 g, Fiber 7.5 g, Protein 26.6 g, SaturatedFat 16.2 g, Sodium 1232.6 mg, Sugar 4.4 g

1 head lettuce, shredded
8 ounces crumbled Gorgonzola cheese
1 (8 ounce) jar marinated artichoke hearts, drained and chopped
1 cup walnut pieces
¼ cup pitted and chopped kalamata olives, or to taste

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

BLUE CHEESE WALNUT TOASTS

These little toasts can be served by themselves as appetizers or sometimes I like to serve them as croutons on salad.

Provided by Elizabeth

Categories     Appetizers and Snacks     Cheese

Yield 20

Number Of Ingredients 7



Blue Cheese Walnut Toasts image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
  • In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
  • Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.4 g, Cholesterol 16.5 mg, Fat 8.3 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 260.2 mg, Sugar 0.7 g

1 French baguette, cut into 1/3 inch thick slices
¼ cup butter, melted
4 ounces crumbled blue cheese
¼ cup butter, softened
salt and pepper to taste
½ cup chopped walnuts
½ cup chopped fresh parsley

CELERY SALAD WITH WALNUTS AND BLUE CHEESE

Entered for safe-keeping, looks like a nice crunchy salad for the summer. Recipe by Russ Parsons in 2/17/07 LA Times, but I added times for toasting the walnuts. Please read the reviews, some tweaking is needed.

Provided by KateL

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8



Celery Salad With Walnuts and Blue Cheese image

Steps:

  • Combine shallots and vinegar in small bowl and set aside.
  • Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside.
  • Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl.
  • Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.).
  • Coarsely chop walnuts and add to celery.
  • Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl.
  • Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.

Nutrition Facts : Calories 267.7, Fat 25.1, SaturatedFat 6.4, Cholesterol 16.9, Sodium 378.4, Carbohydrate 5, Fiber 2.3, Sugar 2, Protein 7.6

3/4 teaspoon shallot, minced
1 tablespoon sherry wine vinegar
3/4 cup walnuts
1 bunch celery (bottoms and leafy tops trimmed)
1/4 cup olive oil
1 cup blue cheese, crumbled
salt, to taste
fresh ground pepper, to taste

PEAR & WALNUT SALAD W/CREAMY BLEU (BLUE) CHEESE DRESSING

This salad is a little different from most pear and walnut salads as it has a creamy bleu cheese dressing, not a vinaigrette. The creaminess of the dressing, the sweetness of the pears, the crunch from the glazed walnuts and a little zip from the dried cranberries make this a very unique and tasty salad. I started making it this way a few years ago, and everyone loved it, so it is a staple in our house now. The combination of the flavors is awesome. I hope you enjoy it as much as we do!

Provided by TheShields

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11



Pear & Walnut Salad W/Creamy Bleu (Blue) Cheese Dressing image

Steps:

  • In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
  • Fold in the bleu cheese crumbles and add salt and pepper.
  • Refrigerate until ready to use.
  • Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
  • Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

Nutrition Facts : Calories 324.2, Fat 24.7, SaturatedFat 7.9, Cholesterol 33.2, Sodium 501.2, Carbohydrate 22.4, Fiber 4.6, Sugar 10.2, Protein 6.7

1 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice
4 ounces blue cheese (crumbled)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 head romaine lettuce
1 head red leaf lettuce
2 pears (sliced)
1/2 cup glazed walnuts (I use Emerald brand, this is an approximate measurement, adjust to your tastes)
1/2 cup dried cranberries (I use Ocean Spray Craisins, this is an approximate measurement, adjust to your tastes)

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BLUE CHEESE WALNUT SALAD DRESSING RECIPE | MYRECIPES
3 tablespoons crumbled Danish blue cheese (or other mild, creamy blue cheese) 2 tablespoons chopped toasted walnuts 1 tablespoon chopped flat-leaf parsley Directions Step 1 Whisk together vinegar, oils, salt, and maple syrup in a medium bowl. Stir in cheese, walnuts, and parsley. Step 2 Make ahead: Up to 2 weeks, chilled. Step 3
From myrecipes.com


BLUE CHEESE-WALNUT POTATO SALAD RECIPE - FOOD.COM
Recipes; POPULAR; SUMMER GRILLING; Recipes Potato Blue Cheese-Walnut Potato Salad. Recipe by MarieRynr. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe I have not actually tried this salad yet. I got the recipe in a newsletter from Land O'Lakes. It looks really good and I am a big blue cheese fan so thought …
From food.com


RECIPE FOR BLUE CHEESE DRESSING FOR SALAD - THERESCIPES.INFO
olive oil, chicken breast, salt, pepper, butter, hot.... All information about healthy recipes and cooking tips
From therecipes.info


BLUE CHEESE AND WALNUT SALAD | MAIN COURSE RECIPES - GOODTOKNOW
Ingredients. For the salad: 2 x 150-200g bags of salad leaves 125g (4oz) Stilton cheese, broken into small chunks 100g packet walnut pieces
From goodto.com


SIMPLE SALAD WITH BLUEBERRIES, BLUE CHEESE AND WALNUTS
1/3 cup walnut halves, lightly toasted 1 ounce blue cheese, crumbled Directions Toast walnuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned, and not burned. In a large bowl, whisk the sour cream, red wine vinegar, olive oil, mustard and jam together. Taste and season with salt and a few grinds of black pepper.
From inspiredtaste.net


SPICY BLUE CHEESE SALAD {WITH WALNUTS AND ORANGE ... - BY ANDREA …
Instructions. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Mix the walnuts with sugar, chili, salt, and 1 teaspoon of olive oil. Spread them out on a baking sheet and leave them for about 10 minutes in the oven until crispy. Peel the orange and cut orange wedges above a bowl with a sharp knife.
From byandreajanssen.com


KALE SALAD WITH BLUE CHEESE AND WALNUTS RECIPE - FOOD NEWS
Procedure: 1. Finely chiffonnade the kale.. 2. Slice the garlic thinly.. 3. In the large skillet, heat the cooking oil.. 4. Add the kale and garlic to the hot oil.. 5. Season the kale with salt and pepper.. 6. Once the kale starts to wilt, add the walnuts and raisins and the red wine vinegar.. 7.
From foodnewsnews.com


SUPER EASY WALNUT BLUE CHEESE SALAD FOR ONE - NKECHI AJAEROH
Walnut blue cheese salad is a refreshingly light salad that is salty, sweet, and satisfying! Feel free to add your choice of protein for an enjoyable and comforting meal! Ingredients Scale ¼ cup of blue cheese ¼ cup walnut (toast if you so wish) 3 cups (or more) of salad greens (I used half and half; a half of spring mix and spinach)
From nkechiajaeroh.com


ROASTED BEETS AND BLUE CHEESE SALAD WITH WALNUTS AND BALSAMIC ...
Instructions. Preheat the oven to 400°F. Cut the beet leaves and stems down to one inch from the top of the beet. Do not slice into the beet. Scrub the soil off the beets and dry with a paper towel. Place the beets in a zip-top plastic bag with the oil and roll the beets around to coat them well with the oil.
From savorthebest.com


BEET, BLUE CHEESE, AND TOASTED WALNUT SALAD RECIPE | MYRECIPES
Add beets; toss well. Cover and chill 2 hours. Advertisement. Step 2. Arrange lettuce evenly on individual plates. Spoon beet mixture evenly over lettuce, using a slotted spoon. Reserve remaining orange juice mixture. Step 3. Sprinkle blue …
From myrecipes.com


BLUE CHEESE WALNUT SALAD RECIPES ALL YOU NEED IS FOOD
Pour dressing over salad; toss to coat. Serve immediately. Serve immediately. Nutrition Facts : Calories 263 , CarbohydrateContent 16 1/2 g, FatContent 3 1/2 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 294 mg
From stevehacks.com


ARUGULA, PEACHES, BLUE CHEESE & WALNUT SALAD - FOOD NETWORK
Step 1. Place the arugula on a plate and top decoratively with ingredients. Step 2. Drizzle with dressing. appetizer. bbq. cheese. fruit. grill.
From foodnetwork.ca


BLUE CHEESE, APPLE, GRAPE AND WALNUT SALAD RECIPE | FOODTALK
How to make blue cheese, apple, grape, and walnut salad: 1. Pearled spelt Cook the pearled spelt according to packet instructions, this usually takes around 10 minutes. Set aside and leave to cool when ready. 2. Toast the walnuts Place the walnuts in a frying pan on a high heat until they start to brown.
From foodtalkdaily.com


PEAR, DATE & WALNUT SALAD WITH BLUE CHEESE - COOKIE AND KATE
Instructions. To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary—I added some more mustard and another pinch of salt. To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Set aside.
From cookieandkate.com


HEIRLOOM TOMATO SALAD WITH TOASTED WALNUTS & SMOKED BLUE …
Wash and slice the tomatoes and place them on a platter, slightly overlapping. Sprinkle with salt and pepper. Scatter the toasted walnuts and add the thinly sliced blue cheese over top. Sprinkle with the fresh herbs. Make the dressing and spoon it over the top, trying to get a little on each tomato slice. Enjoy!
From feastingathome.com


PEACH, BLUE CHEESE, AND WALNUT SALAD - WOMAN'S DAY
Directions. In a large bowl, whisk together olive oil, finely snipped chives, sherry vinegar, black pepper, and salt. Fold in peaches, toasted …
From womansday.com


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