Cheesesalad Recipes

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• Cook the bacon in a pan for 7-8 minutes or until crisp.
• Remove with a slotted spoon and drain on absorbent paper.
• Add the butter to the pan and melt.
• Add the garlic and bread and cook for 3-4 minutes until crisp and golden.
• Drain on absorbent paper.
• Mix the cheese (Stilton is a wonderful English blue-veined cheese – you may substitute other blue-veined cheese) and mayonnaise together.
• Stir in the cream and black pepper.
• Beat well to blend.
• Mix the salad leaves, bacon and croutons together.
• Place on serving plates, top with the dressing and serve.

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.

Steps:

• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

Steps:

• Grate the cheese, or cut into thin matchstick slices.
• Slice the radishes in half.
• In a bowl, combine cheese, radishes, shallot, and chives.
• In a small bowl, whisk together the remaining ingredients to form a dressing. Pour over th cheese mixture, and let sit for 30 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the beets. Roast until the beets are tender, 45 to 50 minutes.
• While the beets are cooking, heat 1/4 inch of vegetable oil in a large skillet over medium heat.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Coat the goat cheese slices first in the flour, then in the egg, then in the breadcrumbs. Fry the slices until golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Whisk the mustard and sugar into the reserved dressing, then pour over the greens in a large bowl and toss to coat. Divide the greens among 6 plates, add the beets on top and place 2 fried goat cheese slices on top.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes.
• Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

Steps:

• Combine broccoli, cauliflower, cheese, onion, bacon bits, raisins, walnuts and apple in a large salad bowl.
• Combine the mayonnaise and sugar in a small bowl; let sit for 15 minutes for the sugar to dissolve.
• Add in the vinegar; stir well to combine.
• Pour over the salad ingredients and toss to mix well.
• Refrigerate for several hours before serving.

Steps:

• In bowl, combine oil, vinegar, lemon juice, mustard and garlic. Whisk together vigorously.
• Fold in sour cream and mayonnaise; whisk again until thoroughly blended.
• Stir in cheese and green onions. Stir in salt and season with pepper.

Steps:

• Make the vinaigrette:
• In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
• Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
• Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.

Steps:

• Cook macaroni according to package directions; drain.
• Rinse with cold water; drain.
• Combine macaroni, cheese, onions, celery and green pepper; set aside.
• Mix together sour cream, mayonnaise, mustard and seasonings.
• Pour over macaroni mixture and stir gently.
• Add thawed peas and bacon and parsley to macaroni.
• Toss.
• Sprinkle salad with paprika and serve.

Steps:

• In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Steps:

• In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.