Green Bean Blue Cheese Salad Recipes

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GREEN BEAN AND BLUE CHEESE SALAD



Green Bean and Blue Cheese Salad image

This recipe was voted a keeper by the whole family the first time I served it years ago. I like to put the beans and seasoning together in the morning, or even the day before, then add the blue cheese right before serving this salad.-Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1-1/2 cups cut fresh green beans
1/2 cup crumbled blue cheese
1/2 cup pitted ripe olives, halved lengthwise
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.

Nutrition Facts : Calories 297 calories, Fat 26g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 1018mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

GREEN BEAN BLUE CHEESE SALAD



Green Bean Blue Cheese Salad image

Adapted from a recipe by Melanie at www.allrecipes.com. Be sure not to overcook the green beans; you want them to have a good snap.

Provided by DrGaellon

Categories     Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh green beans, cut into 2 inch pieces
1/4 cup blue cheese, crumbled
1/4 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup pecan pieces, toasted
salt, to taste
ground black pepper, to taste

Steps:

  • Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
  • In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.

Nutrition Facts : Calories 281.4, Fat 25.9, SaturatedFat 4.3, Cholesterol 6.3, Sodium 125, Carbohydrate 10.9, Fiber 5.3, Sugar 2.5, Protein 5.2

GREEN BEAN AND BLUE CHEESE SALAD



Green Bean and Blue Cheese Salad image

Fresh green beans, red onions, ripe olives and blue cheese are tossed with Italian dressing in this warm salad, a great accompaniment to grilled meat.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 5

1/3 cup prepared GOOD SEASONS Italian Dressing Mix
1 lb. fresh green beans, cut into 2-inch lengths (about 3 cups), cooked
1 small red onion, coarsely chopped
1 can (4 oz.) pitted black olives, drained, sliced
1/2 cup ATHENOS Crumbled Blue Cheese

Steps:

  • Microwave dressing in large microwaveable bowl on HIGH 30 sec. or until warmed.
  • Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE



Grilled Steak Salad with Green Beans and Blue Cheese image

Categories     Salad     Olive     Tomato     Blue Cheese     Steak     Green Bean     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 pound slender green beans, trimmed
6 cups arugula (about 6 ounces)
4 cups cherry tomatoes, halved
1 1/4 cups pitted Kalamata olives or other brine-cured black olives, halved
1/2 cup plus 1 tablespoon olive oil
3 tablespoons balsamic vinegar
3 8- to 9-ounce New York steaks
1 cup crumbled blue cheese

Steps:

  • Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
  • Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
  • Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
  • Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

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