BLUE CHEESE VINAIGRETTE
Even people who aren't big blue cheese fans have told me how much they enjoy this tangy dressing. It's refreshing and the flavors blend well, whether you serve it over lettuce or fresh spinach. -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 122 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 125mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE CHEESE VINAIGRETTE
This is a classic vinaigrette recipe with the addition of creamy blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Number Of Ingredients 7
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.
BLUE CHEESE VINAIGRETTE
This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.
Provided by Hey Jude
Categories Salad Dressings
Time 11m
Yield 1 1/4 cups
Number Of Ingredients 10
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.
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
BLUE CHEESE DRESSING
Provided by Alton Brown
Categories condiment
Time 5m
Yield 1 1/4 cups dressing
Number Of Ingredients 7
Steps:
- Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper and whisk to combine. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE
Use this vinaigrette recipe when making a tasty Chopped Salad for One.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2/3 cup
Number Of Ingredients 6
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.
BLUE CHEESE VINAIGRETTE
Categories Condiment/Spread Cheese Garlic Herb Fall Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
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.)
WARM BLUE CHEESE VINAIGRETTE WITH FRESH MIXED GREENS
Now everyone has had a blue cheese dressing ... everyone has had a blue cheese vinaigrette ... everyone has had their classic salad. Well my version ... this is a simple quick and classic taste, but just a bit different. A warm vinaigrette. Fresh greens (I prefer a mix of spinach and romaine, but you can use your favorite. Don't worry, it works with any good greens.) Dole has a great European blend of Endive, Romaine, Iceberg, Spinach and Radicchio which I love. Then some sauteed onions and fresh tomatoes. A crunchy topping and you are set.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Onions -- In a small saute pan with 1 teaspoon of olive oil, saute the onion just 4-5 minutes until lightly brown but not carmalized. Just lightly sauteed. Add the olives and cook another 2 minutes. Remove from the heat and put in a large salad bowl along with the halved grape tomatoes.
- Make the dressing -- In that same saute pan, take 1 teaspoon from the vegetable or canola oil and heat on medium. Then add the garlic, shallot and cook just until slightly soft, 1 minute is all you need. Add the white wine, dijon mustard, vinegar, olive oil and seasoning and mix well, cook just another minute until it all comes together. Remove from the heat while you but put the salad together. The blue in the dressing will be added right at the end.
- Topping -- Add store bought croutons to a baggie and crunch up. Just hit it with a bowl, pot, meat mallet anything to crunch them up. Not too fine, just a bit. Can't get much easier.
- Greens -- Take your favorite greens and chop. Add to the bowl with the onions, tomato and olives.
- Dressing -- Add the pan with the vinaigrette back to the heat and just cook another minute to warm up, add the blue cheese crumbles and stir. Pour the warm vinaigrette over the salad and toss. Plate the warm salad and top with the crumbled croutons.
- Enjoy a very unique version of a classic salad.
Nutrition Facts : Calories 151.6, Fat 9, SaturatedFat 4.6, Cholesterol 16.9, Sodium 636.7, Carbohydrate 11.6, Fiber 2.1, Sugar 2, Protein 6.9
WARM BLUE CHEESE & BEEF SALAD VINAIGRETTE
Crumbled blue cheese and a classic vinaigrette made with red wine vinegar and A.1. Steak Sauce give this warm beef salad its extraordinary flavor.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Whisk steak sauce, vinegar and oil until blended. Pour 1/4 over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning after 30 min.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 6 min. on each side or until medium doneness (160ºF). Bring remaining steak sauce mixture to boil in saucepan on medium heat; simmer on low heat 1 min.
- Cut steak across the grain into thin slices. Toss salad greens with tomatoes, cucumbers and meat in large bowl. Add steak sauce mixture; toss to evenly coat. Top with cheese.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 350 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 3 g, Protein 16 g
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
CHEF JOHN'S CREAMY BLUE CHEESE DRESSING
A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 3h20m
Yield 12
Number Of Ingredients 11
Steps:
- Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
- Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
- Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 2.6 g, Cholesterol 23.1 mg, Fat 21.5 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 363.8 mg, Sugar 1.1 g
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