ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS
Provided by Martina McBride
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
- Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
- Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.
AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
- Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
MARINATED TOMATO, AVOCADO AND BLUE CHEESE SALAD
This is an irresistible combination of summery, spicy, tangy and creamy flavors that compliments picnics perfectly. If you are not a blue cheese fan, you can easily substitute feta, queso blanco or any other crumbly cheese.
Provided by mommycook
Categories Vegetable
Time 10m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
- Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.
Nutrition Facts : Calories 226.8, Fat 20, SaturatedFat 4.5, Cholesterol 8.4, Sodium 166.7, Carbohydrate 10.5, Fiber 5.7, Sugar 3.1, Protein 4.7
BLUE CHEESE, AVOCADO, AND GRAPE SALAD
Tangy and sweet, the odd combination of foods in this salad tantalize the tastebuds! Try pineapple chunks and ranch dressing for another delicious combination.
Provided by Tanaquil
Categories Vegetable Salads
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Divide the mixed salad greens between two large plates or bowls. Place half of the shredded cheese, grapes, and sliced avocado on each serving dish. Drizzle blue cheese dressing on each salad.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 22.4 g, Cholesterol 11.5 mg, Fat 33.3 g, Fiber 10.2 g, Protein 7.5 g, SaturatedFat 6.8 g, Sodium 421.4 mg, Sugar 9.2 g
BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS
This salad has a great balance of sour, sweet, crunchy and smooth
Provided by Emma Lewis
Time 15m
Number Of Ingredients 9
Steps:
- First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
- To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 336 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 1.53 milligram of sodium
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