Bonnies Apple Slaw With Blue Cheese Recipes

Steps:

• In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Steps:

• 1. Cook's Tip: Make sure the apples are prepared last to keep them from turning brown. Also, you may had a couple of tablespoons of nuts if you like for additional nutrition or flavor.
• 2. PREPARE THE SALAD: Grate the green and purple cabbage and place in the serving dish. Add the grated onion and the red wine vinegar. Add the blue cheese crumbles.
• 3. Wash the red delicious apples, don't peel them, but core them and dice in bite sized pieces, and add the apples to the cabbage mixture.
• 4. Pour on the blue cheese salad dressing, a little at a time until you are happy with it. Toss the salad gently and serve. This is delicious, so Enjoy!

Steps:

• 1. Fry the bacon until crisp, drain on paper towel and when cool crumble and refrigerate, and add just before you serve the salad.
• 2. Wash the cabbage, carrots and red pepper. Grate the cabbage and carrots, slice the bell pepper thin. Set aside.
• 3. Make the dressing. This recipe makes around 2 1/2 cups of dressing; you will have some left over. Add the mayonaise, milk and ranch dressing to a large jar, shake to mix. Add the crumbled blue cheese and mix again. Add the amount of dressing to your taste to the cole slaw mix and toss well. Cover the coleslae and let it rest to blend flavors for at least an hour. Add bacon just before serving. Enjoy!

Steps:

• Combine first 4 ingredients in large bowl.
• Mix dressing and vinegar until blended. Add to coleslaw mixture; mix lightly.
• Refrigerate 1 hour.
• Top with remaining ingredients just before serving.

Steps:

• In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.

Steps:

• Mix together mayonaise and sour cream in a large bowl. Stir in lemon juice, horseradish, sugar and salt. Add shedded endives, apples, green onions and blue cheese, then toss together. Cover and refridgerate at least 30 minutes to develop flavours before serving. To serve, divide among 6 chilled salad bowls. Garnish with endive leaves, three to a bowl, sticking up like flower petals on one side of bowl.

Steps:

• In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
• Stir in apple.
• Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
• Cover and refrigerate slaw overnight so that flavors can blend.
• Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.

Steps:

• In a small bowl, using a fork, combine the blue cheese, mayonnaise and 1/4 buttermilk until thick and lumpy. Stir in the remaining buttermilk and the sugar. Refrigerate.
• Quarter, core and coarsely grate the apples. In a medium sized bowl,, combine the apples with the dressing. Stir in the celery, cover and refrigerate until ready to serve.