Rhapsody In Blue Cheese Tomato Salad Recipes
BLUE CHEESE AND TOMATO SALAD
Provided by Claire Robinson
Time 1h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
- To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!
RHAPSODY IN BLUE CHEESE TOMATO SALAD
This is another recipe from Cooks Country Magazine posted in response to a request for tomato recipes. Tossing the blue cheese into the salad after it's dressing helps keep the cheese from breaking apart too much. As with the other recipes posted in response to this request, it can be made with regular, cherry, or grape tomatoes.
Provided by Chabear01
Categories Salad Dressings
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 quarts of water to boil in large saucepan. Add corn and simmer 2 minutes. Drain and let cool.
- Whisk oil, vinegar, and salt and pepper to taste together in small bowl.
- Place tomatoes, arugula, scallions, and corn in large bowl. Add vinaigrette and toss until evenly coated.
- Gently toss in blue cheese and adjust seasonings.
Nutrition Facts : Calories 229.3, Fat 14.3, SaturatedFat 5.3, Cholesterol 16.9, Sodium 333.6, Carbohydrate 21.1, Fiber 3.5, Sugar 5.4, Protein 8.2
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