CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
APPLE, ALMOND & BLUE CHEESE SALAD
Make and share this Apple, Almond & Blue Cheese Salad recipe from Food.com.
Provided by lisar
Categories Apple
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix salad greens, blue cheese, apples and toasted almonds in a bowl.
- Process dressing ingredients in a blender and serve over salad.
APPLE BLUE CHEESE SALAD
Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.
Provided by ALRIESTER
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
- Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
- In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 10.9 g, Cholesterol 33.7 mg, Fat 29.6 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 7.2 g, Sodium 1011.7 mg, Sugar 5.2 g
STRAWBERRY BLUE CHEESE SALAD
Unusual ingredients make this salad refreshingly different! Even kids like it!
Provided by CHRISPENTINA
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
- In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
- In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 11.4 g, Cholesterol 28.4 mg, Fat 25.1 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 8.6 g, Sodium 546.2 mg, Sugar 6.2 g
APPLE AND BLUE CHEESE SALAD
This is our favorite salad . . . sometimes we just make a meal out of it! Note: I've found that the romaine is best (very crisp) if it's soaked in ice water for approximately 30 minutes, then spin dry. I use my Recipe #175543 however a good quality bottled blue cheese dressing can be substituted
Provided by Galley Wench
Categories < 15 Mins
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- DRESSING:.
- (See Recipe #175543).
- In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
- Add the lime juice and beat some more.
- Add vinegar and beat again.
- Stir in sour cream, blue cheese, salt and hot sauce.
- Serve over your favorite salad.
- Will keep in the refrigerator for several weeks.
- SALAD:.
- In a large salad bowl mix together the lettuce, apples, onions and craisins.
- Toss with salad dressing.
- Serve on chilled plates, topped with almonds and blue cheese crumbles.
CELERY SALAD WITH APPLES AND BLUE CHEESE
Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.
Provided by Alexa Weibel
Categories dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
- Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
- Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
- Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.
APPLE ALMOND CRUNCH SALAD
This easy-to-assemble salad combines the great crunch of apples and almonds with the sweetness of golden raisins and the unique texture of feta cheese. The tanginess of the raspberry dressing works really well with the crispy ingredients.
Provided by SKETTYMAKER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Nutrition Facts : Calories 241 calories, Carbohydrate 19.8 g, Cholesterol 18.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 6.6 g, SaturatedFat 3.6 g, Sodium 610.2 mg, Sugar 8.3 g
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- In a large serving bowl, combine lettuce, apples, almonds, cooked bacon, and blue cheese. Set aside for a moment.
- Make the challah croutons: heat oil in a medium skillet over medium-high heat. Saute challah bread in oil, stirring occasionally until croutons are golden and crispy. Season with salt and pepper to taste, cool croutons and add to salad.
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