Dessert Waldorf Salad With Roquefort Recipes

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Steps:

• Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
• Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

Steps:

• In a mixing bowl, whisk together the mayonnaise and vinegar.
• Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste.
• Mix together well and serve chilled.

Steps:

• Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.
• Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.
• Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

Steps:

• Combine apples, celery, and pecans in a bowl.
• Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
• Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
• Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.

Steps:

• In a large bowl, toss together the apples and lemon juice. Stir in the celery, nuts, raisins and grapes.
• Fold together the whipped cream and mayonnaise; add to salad and mix well.
• Sprinkle with nutmeg and chill before serving.

Steps:

• With a vegetable peeler cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up. In a bowl combine well the lemon juice, the oil, and the apple, stir in the Roquefort,the walnuts, the parsley, and salt and pepper to taste, and combine the mixture well. Divide the mixture among the celery ribs, pressing it into place, and cut each rib crosswise at an angle into 1-inch slices. The hors d'oeuvres may be made 3 hours in advance and kept covered and chilled.