Maytag Blue Summer Salad Recipes

MAYTAG BLUE CHEESE SALAD DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire, and Tabasco.
• Combine with sour cream and mayonnaise.
• Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
• It is best served on Iceberg lettuce wedges.

SIMON AND SEAFORT'S MAYTAG BLUE CHEESE DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire and Tabasco. Combine with sour cream and mayonnaise. Thin dressing with buttermilk, add Maytag Blue Cheese and let sit overnight. Serve on romaine greens. Garnish with toasted slivered almonds and crumbled Maytag Blue Cheese.

SUMMER-SALAD MAYONNAISE

Steps:

• Pulse eggs, mustard, sugar, and salt in a blender. With machine running, slowly pour in oil until emulsified, then lemon juice. Transfer to a bowl. Fold in cornichons, Peppadew peppers, and ground pepper. Refrigerate until ready to use (up to 2 days).

RED, WHITE AND BLUE SUMMER SALAD

Steps:

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

DIG-DEEP LAYERED SUMMER SALAD

Steps:

• Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
• Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
• Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
• Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
• In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

POTATO AND BLUE CHEESE SALAD

Steps:

• Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
• Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.