First Class Bleu Cheese Salad Recipes

BLUE CHEESE SALAD

Blue Cheese Salad image

"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
1/2 teaspoon dill weed
1 small bunch romaine, torn
3 hard-boiled large eggs, chopped
1 cup croutons
1/2 cup crumbled blue cheese

Steps:

In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.

Nutrition Facts :

ENDIVE AND BLUE CHEESE SALAD

Endive and Blue Cheese Salad image

Provided by Food Network Kitchen

Time 14m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

CELERY BLUE CHEESE SALAD

Celery Blue Cheese Salad image

Provided by Dave Lieberman

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 7

Ingredients

3 tablespoons crumbled Danish blue cheese, room temperature
2 tablespoons mayonnaise
1/3 cup sour cream
2 tablespoons white vinegar
1/2 teaspoon kosher salt
10 grinds black pepper
1/2 head celery, with leaves

Steps:

In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.

BLUE CHEESE CAESAR SALAD

Blue Cheese Caesar Salad image

Provided by Michael Chiarello : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 egg yolk*
1 tablespoon Dijon mustard
Dash Worcestershire sauce
6 anchovy fillets (if watching salt intake, rinse and pat dry with paper towels)
Pinch freshly ground pepper
1 cup pure olive oil
About 1/4 cup crumbled Gorgonzola or other blue cheese, plus extra for garnish
6 tablespoons freshly grated Parmesan, plus extra for garnish
2 heads romaine lettuce, 1 head separated into leaves, 1 head thinly sliced
1 head iceberg lettuce, shredded
3/4 pound cooked, shredded chicken or cooked, peeled shrimp, optional

Steps:

Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
Place the shredded romaine and iceberg in a large bowl and toss with the dressing. Lay the romaine leaves on a platter. Place a few tablespoons of the salad onto the leaves and garnish with additional cheese.

FIRST CLASS BLEU CHEESE SALAD

First Class Bleu Cheese Salad image

We used to serve this salad in First Class (when service was still first class). Nearly everyone who had this salad commented on how good it was. This salad is best if served very cold and not made too far in advance of serving. Some very finely chopped onion adds to this salad also, but not on an airplane.

Provided by GRAYJETMAN

Categories Romaine Lettuce Salad

Time 13m

Yield 2

Number Of Ingredients 5

Ingredients

1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
½ cup blue cheese dressing
¼ cup toasted sliced almonds
¼ cup crumbled blue cheese

Steps:

In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 8.4 g, Cholesterol 139.8 mg, Fat 49.6 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 10.8 g, Sodium 862.6 mg, Sugar 5.3 g

BALSAMIC BLEU CHEESE SALAD

Balsamic Bleu Cheese Salad image

So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.

Provided by NANMURAT

Categories Salad Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice

Steps:

In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g

FIRST CLASS BLEU CHEESE SALAD

First Class Bleu Cheese Salad image

We used to serve this salad in First Class (when service was still first class). Nearly everyone who had this salad commented on how good it was. This salad is best if served very cold and not made too far in advance of serving. Some very finely chopped onion adds to this salad also, but not on an airplane.

Provided by GRAYJETMAN

Categories Romaine Lettuce Salad

Time 13m

Yield 2

Number Of Ingredients 5

Ingredients

1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
½ cup blue cheese dressing
¼ cup toasted sliced almonds
¼ cup crumbled blue cheese

Steps:

In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 8.4 g, Cholesterol 139.8 mg, Fat 49.6 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 10.8 g, Sodium 862.6 mg, Sugar 5.3 g

FIRST CLASS BLEU CHEESE SALAD

First Class Bleu Cheese Salad image

We used to serve this salad in First Class (when service was still first class). Nearly everyone who had this salad commented on how good it was. This salad is best if served very cold and not made too far in advance of serving. Some very finely chopped onion adds to this salad also, but not on an airplane.

Provided by GRAYJETMAN

Categories Romaine Lettuce Salad

Time 13m

Yield 2

Number Of Ingredients 5

Ingredients

1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
½ cup blue cheese dressing
¼ cup toasted sliced almonds
¼ cup crumbled blue cheese

Steps:

In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Nutrition Facts : Calories 536.1 calories, Carbohydrate 8.4 g, Cholesterol 139.8 mg, Fat 49.6 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 10.8 g, Sodium 862.6 mg, Sugar 5.3 g

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