Mixed Green Salad With Roquefort Dressing Recipes

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MIXED GREEN SALAD

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6



Mixed Green Salad image

Steps:

  • Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Provided by Tom Seawell

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Vegetarian     Low Cal     Blue Cheese     Dried Fruit     Pecan     Spring     Bon Appétit     San Francisco     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 8



Mixed Green Salad with Roquefort Vinaigrette image

Steps:

  • Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

MIXED GREEN SALAD WITH ROQUEFORT DRESSING

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 6



Mixed Green Salad With Roquefort Dressing image

Steps:

  • Combine the vinegar, mustard and cheese in a bowl. Blend well with a wire whisk, and stir in the oil and salt and pepper to taste. Place the salad greens into a bowl, toss well with the dressing.

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup crumbled Roquefort
4 tablespoons olive or corn oil
Salt and freshly ground pepper to taste
8 cups loosely packed bite-size pieces of watercress, red-leaf or Boston lettuce, radicchio or Belgian endive

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD

We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.

Provided by French Tart

Categories     Salad Dressings

Time 10m

Yield 6-10 serving(s)

Number Of Ingredients 10



Chicory-Endive Roquefort and Walnut Salad image

Steps:

  • To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
  • Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
  • Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
  • To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
  • Take off the heat & cool.
  • Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
  • Separate the leaves gently and wash again if necessary.
  • Place the leaves into an attractive flat dish or on to a serving platter.
  • Crumble over the blue cheese & pour over the dressing.
  • Scatter the toasted walnuts over the top & serve immediately with crusty bread.

Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1

3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

CREAMY ROQUEFORT SALAD DRESSING

This is different from most of the Roquefort Dressings I found here. No vinegar, and very thick. A creamy dressing! I prefer this over an iceburg wedge, with tomato garnish.

Provided by breezermom

Categories     Salad Dressings

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 6



Creamy Roquefort Salad Dressing image

Steps:

  • Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

6 ounces Roquefort cheese, crumbled
1 (3 ounce) package cream cheese, softened (may be low fat)
1 1/2 cups mayonnaise (may sub half regular and half low fat)
3/4 cup evaporated milk
1 1/2 tablespoons black pepper, coarsely ground
1 garlic clove, minced (a large one....may substitute 1/4 tsp garlic powder)

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