STILTON CHEESE, PASTA AND WALNUT SALAD
Make and share this Stilton Cheese, Pasta and Walnut Salad recipe from Food.com.
Provided by Galley Devil
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to packet instructions, drain, toss in olive oil and let cool completely.
- Whisk together the dressing ingredients.
- Add salt and pepper to taste.
- Toss the salad leaves in a little of the walnut dressing so that each leaf is covered in dressing.
- Add the crumbled stilton cheese and toss again gently.
- Garnish with the walnut halves.
- Serve the rest of the dressing with the salad.
Nutrition Facts : Calories 792.7, Fat 57.2, SaturatedFat 14.7, Cholesterol 41.2, Sodium 1351.2, Carbohydrate 54.6, Fiber 8.7, Sugar 0.9, Protein 20.3
MESCLUN SALAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.
PEAR & STILTON SALAD WITH PORT DRESSING & TOASTED WALNUTS
Make and share this Pear & Stilton Salad with Port Dressing & Toasted Walnuts recipe from Food.com.
Provided by tgobbi
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast walnuts in heavy saucepan on med heat.
- Set aside.
- Pour port into same pan nuts were toasted in.
- Boil on med high; simmer to reduce by half its volume.
- Remove from heat& allow to cool.
- Distribute 1 1/2 C greens on each of 4 plates.
- Arrange pear slices over.
- Sprinkle 1 1/2 T cheese on each.
- For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
- Pour over salads.
- Top with nuts.
APPLE WALNUT SALAD WITH STILTON CHEESE
Very simple salad that will impress your guests. I suggest you make a double batch, this stuff doesn't last.
Provided by Matthew Molus
Categories Apple
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put one third of the cheese in a large bowl.
- Add olive oil and using a fork, mash together the cheese and oil.
- Add vinegar and continue to mash and mix.
- Add cream and pepper and mix well to make a thick creamy dressing.
- Add the apples, sliced celery, currants, and lemon juice to the dressing and mix well.
- Crumble the remaining cheese and sprinkle it over the salad along with half of the walnuts.
- Mix them into the salad gently and evenly.
- Transfer to a serving bowl and garnish with the remaining walnuts and celery leaves.
- Serve right away.
- TOASTED WALNUTS.
- Preheat oven to 325 degrees.
- Spread nuts in a single layer on a baking sheet.
- Place baking sheet in the oven and toast, stirring occasionally, until nuts are lightly browned, fragrant, and coated in a layer of their own oil.
- Depending on the size of the nuts this may take between 10-20 minutes.
- Remove the nuts from the pan as soon as they start to look done.
- Pour them onto a plate to cool.
MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE
I have always loved the paring of salad greens, cheese and fruit...and this salad definately fit the bill. The vinaigrette is especially nice with this combination.
Provided by Abby Girl
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make vinaigrette: In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste.
- Preheat oven to 350°F
- In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Add mesclun to vinaigrette and toss to coat well.
- Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.
Nutrition Facts : Calories 183.3, Fat 14.9, SaturatedFat 2.7, Cholesterol 4.5, Sodium 97.4, Carbohydrate 11.3, Fiber 1.8, Sugar 7.8, Protein 3
MESCLUN SALAD WITH STILTON, GRAPES, AND APPLE
Categories Salad Cheese Fruit Leafy Green Side Vegetarian Quick & Easy Blue Cheese Apple Almond Fall Healthy Grape Lettuce Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make vinaigrette:
- In a large bowl whisk together mustard and vinegar. Add oil in a slow stream, whisking until emulsified. Whisk in tarragon and salt and pepper to taste. Preheat oven to 350°F.
- In a shallow baking pan toast almonds in middle of oven until pale golden, 6 to 8 minutes, and cool. Halve grapes. Core apple and cut into 16 wedges. Add mesclun to vinaigrette and toss to coat well.
- Divide greens and apple slices among 4 plates and top with grapes, cheese, and almonds.
ORANGE, WALNUT & STILTON SALAD
This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek supper with crusty bread
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Empty the salad bags into a large bowl. Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith. Whisk the walnut oil into the orange juice, season, and pour over the salad leaves. Toss the salad, then arrange on a large platter. Scatter over the orange segments, walnuts and stilton.
Nutrition Facts : Calories 356 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
MESCLUN SALAD WITH RASPBERRY-WALNUT VINAIGRETTE
The dressing can be made and the greens washed one day ahead and refrigerated.
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Wash and dry the greens, and place in refrigerator in a plastic bag.
- Whisk the vinegar, oil and mustard together; cover and refrigerate.
- To serve, bring dressing to room temperature. Just before serving, toss the greens with dressing.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
TOASTED WALNUT AND MIXED GREEN SALAD
This recipe brought to you by Bertolli.
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
- In same skillet, add vinegar and salt and pepper.
- In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
- Taste Tested Recipe from The Bertolli Kitchens
ARTICHOKE, WALNUT, AND MESCLUN SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
- In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
MISSY'S CANDIED WALNUT GORGONZOLA SALAD
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!
Provided by MissyPorkChop
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
- Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g
MESCLUN SALAD
Can be prepared in 45 minutes or less.
Yield Serves 12
Number Of Ingredients 4
Steps:
- In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.
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