Sherried Greens With Fruit And Blue Cheese Recipes

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SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Embellish a special dinner with this simply sensational salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 9



Sherried Greens with Fruit and Blue Cheese image

Steps:

  • In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
  • On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg

1/4 cup dry sherry or apple juice
2 tablespoons raspberry, balsamic or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)

SHERRIED GREENS WITH FRUIT & BLUE CHEESE

Number Of Ingredients 9



Sherried Greens With Fruit & Blue Cheese image

Steps:

  • 1. Mix sherry, vinegar, sugar and oil until sugar is dissolved. 2. Arrange salad greens, pear strawberries and onion on 8 salad plates. Pour sherry mixture over salads. Sprinkle with cheese NUTRITION INFORMATION 1 Serving Calories 55 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 55mg Carbohydrate 9g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 30% Calcium 4% Iron 2% DIET EXCHANGES: 2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1/4 cup dry sherry or apple juice
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)

SHERRIED CHEDDAR CHEESE DIP

Make and share this Sherried Cheddar Cheese Dip recipe from Food.com.

Provided by LainieBug

Categories     Cheese

Yield 2 cups of dip, 4 serving(s)

Number Of Ingredients 6



Sherried Cheddar Cheese Dip image

Steps:

  • Blend the cheddar cheese and the sherry well.
  • Blend in the sour cream and then add all the rest of the ingredients.
  • Serve at room temperature.
  • SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon

Nutrition Facts : Calories 248.9, Fat 20.1, SaturatedFat 12.7, Cholesterol 57.1, Sodium 294.9, Carbohydrate 2.5, Fiber 0.1, Sugar 0.5, Protein 11.5

1 1/2 cups cheddar cheese, Sharp, Shredded
1/2 cup sour cream
1/2 teaspoon hot sauce
1/4 teaspoon garlic powder
1 tablespoon sherry wine
1 tablespoon jalapeno pepper, Chopped

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING

Yield Makes 6 servings

Number Of Ingredients 13



Bitter Greens and Grapes with Blue Cheese Dressing image

Steps:

  • Purée all dressing ingredients in a blender until very smooth, about 1 minute.
  • Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.

1/3 cup 1% fat cottage cheese
3 tablespoons nonfat plain yogurt
2 tablespoons well-shaken buttermilk
2 teaspoons water
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 1/2 oz blue cheese (scant 1/4 packed cup)
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces frisée, torn into bite-size pieces (5 cups)
8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)
1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)
1 cup red seedless grapes, halved

SHERRIED BAKED FRUIT

I generally make this with cream sherry, but you can use dry if you want it not quite so sweet. The refrigerating overnight is to allow the fruit and sherry sauce flavors to blend more thoroughly. It's good served hot out of the oven or cold later on (after baking of course). May be served in dishes or poured over pound cake, pudding or ice cream. Or you can put a dollop of vanilla ice cream on top. Times do not include chilling time overnight.

Provided by echo echo

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9



Sherried Baked Fruit image

Steps:

  • Combine butter and flour in small saucepan over low heat, blending until smooth.
  • Stir in sugar.
  • Slowly add sherry, stirring constantly, until thickened.
  • Combine the sauce with the drained fruits in a 2-quart casserole.
  • Cover and refrigerate overnight.
  • Bake at 350° for 30 minutes.

Nutrition Facts : Calories 496, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.6, Carbohydrate 103.9, Fiber 7.2, Sugar 91.3, Protein 2.4

1/4 cup melted butter
2 tablespoons flour
1 (29 ounce) can pear halves in natural juice
1 (29 ounce) can peach halves in syrup
1 (20 ounce) can pineapple chunks
1 (14 ounce) can spiced apple rings
1 (17 ounce) can apricot halves
1/2 cup sugar
1 cup sherry wine

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14



Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

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