GREEN BEAN AND BLUE CHEESE SALAD
This recipe was voted a keeper by the whole family the first time I served it years ago. I like to put the beans and seasoning together in the morning, or even the day before, then add the blue cheese right before serving this salad.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.
Nutrition Facts : Calories 297 calories, Fat 26g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 1018mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 1 to 2 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.
GREEN SALAD WITH BLUE CHEESE DRESSING
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.
GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE
Categories Salad Olive Tomato Blue Cheese Steak Green Bean Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
- Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
- Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
- Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.
ITALIAN GREEN BEANS WITH BLUE CHEESE
My family loves vegetables, and I am always looking for new ways to spice them up. This recipe is one of our favorites for green beans. I use blue cheese, but feta or mozzarella can be substituted.
Provided by judy2304
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
- Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 10.8 g, Cholesterol 10.1 mg, Fat 6.8 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 313.2 mg, Sugar 2 g
WALNUT GREEN BEAN SALAD
Sauteed green beans, hunks of blue cheese and toasted nuts make this an extremely decadent salad. "I lightened up two recipes and combined them into this elegant specialty," writes Sarah Bartel from her home in Kewaunee, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender. In a large bowl, combine the salad greens and beans. , In a small bowl, whisk the vinegar and remaining oil; drizzle over salad and toss to coat. Sprinkle with walnuts and blue cheese. Serve immediately.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEAN BLUE CHEESE SALAD
Adapted from a recipe by Melanie at www.allrecipes.com. Be sure not to overcook the green beans; you want them to have a good snap.
Provided by DrGaellon
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
- In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.
Nutrition Facts : Calories 281.4, Fat 25.9, SaturatedFat 4.3, Cholesterol 6.3, Sodium 125, Carbohydrate 10.9, Fiber 5.3, Sugar 2.5, Protein 5.2
GREEN BEAN AND BLUE CHEESE SALAD
Fresh green beans, red onions, ripe olives and blue cheese are tossed with Italian dressing in this warm salad, a great accompaniment to grilled meat.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Microwave dressing in large microwaveable bowl on HIGH 30 sec. or until warmed.
- Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
GREEN BEANS WITH BACON AND BLUE CHEESE
Make and share this Green Beans with Bacon and Blue Cheese recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 23m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- In a large casserole, place green beans and margarine.
- Microwave greenbeans to desired doneness.
- Just before serving, top with bacon and blue cheese.
- Toss to mix.
- Do not add blue cheese too far ahead of time.
- If you have to reheat, it melts and turns into an un-appetizing mess!
Nutrition Facts : Calories 198.7, Fat 18.1, SaturatedFat 6.3, Cholesterol 23.9, Sodium 403.2, Carbohydrate 3.7, Fiber 1.6, Sugar 0.7, Protein 5.9
GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE
Categories Side Vegetarian Kid-Friendly Quick & Easy Blue Cheese Pecan Green Bean Summer Gourmet Small Plates
Yield Serves 2 as a side dish
Number Of Ingredients 7
Steps:
- In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
- Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
- Serve beans at room temperature topped with remaining nuts.
GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE
Make and share this Green Beans, Toasted Pecans, and Blue Cheese recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
- In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
- Transfer nuts to paper towels to drain and cool.
- Coarsely chop nuts.
- Have ready a bowl of ice and cold water.
- In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
- Transfer beans to ice water, stirring until just cool.
- Drain beans well and add to dressing.
- Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
- Serve beans at room temperature topped with remaining nuts.
Nutrition Facts : Calories 379.2, Fat 32.9, SaturatedFat 6.7, Cholesterol 16, Sodium 315.1, Carbohydrate 16.8, Fiber 7.2, Sugar 6.8, Protein 10.3
BLUE CHEESE GREEN BEANS
Bacon, blue cheese and chopped nuts make this my mom's favorite way to enjoy green beans. I always prepare this side dish when she's coming for dinner.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, cook and stir the beans for 8-10 minutes or until crisp-tender. Add the blue cheese, pecans, pepper and bacon. Cook for 2 minutes or until heated through.
Nutrition Facts :
TANGY GREEN BEAN SALAD
A warm, deliciously tangy flavoured green bean salad. For a more substantial salad, boil about 1lb of scrubbed new potatoes until tender, cool, and then cut them into bite-sized chunks. Stir into the green beans, and then add the dressing. From The Inspired Vegetarian.
Provided by Karen Elizabeth
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
- Drain the beans and refresh under cold running water, place in a serving bowl.
- Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
- Pour over the beans and toss to mix.
- Heat the oil and butter in a frying pan, and fry the garlic for one minute.
- Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
- Remove the pan from the heat, and stir in the parsley, and then the egg.
- Sprinkle the breadcrumb mixture over the green beans.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 292.7, Fat 24.6, SaturatedFat 6.5, Cholesterol 61.7, Sodium 187.3, Carbohydrate 15.5, Fiber 3.5, Sugar 4.4, Protein 4.9
GREEN BEANS WITH BLUE CHEESE AND TOASTED ALMONDS
This is a wonderful veggie side dish to serve to guests, it is more like a bean salad, as it is not meant to be served hot, but at room temperature. The amounts I have listed are only estimated as I really do not measure any thing when I make this dish, you can adjust all ingredients to taste. You can really use just about any kind of nuts for this recipe, I have even made this with toasted walnuts. The amounts in this recipe serve 4 but you can double or even triple the recipe to serve at a dinner party. This green bean dish is good enough to be served a fancy restaurant, it is that good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl whisk together mustard, vinegar, shallot and oil.
- Prepare a bowl with ice water.
- In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes); drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour.
- Remove the beans to a bowl and dry well patting with paper towels.
- Drizzle the dressing over the beans; toss to combine.
- Season with black pepper and a pinch of salt.
- Add in blue cheese and almonds; toss to combine.
- Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds.
- Serve at room temperature.
- Delicious!
Nutrition Facts : Calories 390.7, Fat 29.2, SaturatedFat 5.5, Cholesterol 12.7, Sodium 257, Carbohydrate 24.1, Fiber 10.3, Sugar 8.8, Protein 15.2
GREEN BEANS WITH BLUE CHEESE
I was a little hesitant when I first tried this recipe. My sons usually don't care for green beans, and I thought they wouldn't be fond of the blue cheese. To my pleasant surprise, they loved every bite.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. , Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.
Nutrition Facts : Calories 146 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 224mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BLUE CHEESE AND BACON POTATO SALAD
This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Provided by Krissy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large bowl with iced water. Line a baking sheet with a dish towel.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
- Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g
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