Arrange roast beef slices onto the flour tortilla; top with lettuce leaves, red bell pepper leaves, blue cheese, and blue cheese salad dressing. Roll tortilla around ingredients.
Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
eat.
To assemble the salad:.
Divide the bag of
DRESSING:
(See Recipe #175543).
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
SALAD:
In a large salad bowl mix together the lettuce, apples, onions and craisins.
Toss with salad dressing.
Serve on chilled plates, topped with almonds and blue cheese crumbles.
On a serving platter, combine mesclun, berries, prosciutto, bread and blue cheese.
For the dressing, whisk oil, vinegar and mustard in a small bowl. Season to taste. Drizzle over salad just before serving.
Heat a medium frying pan over high heat. Cook prosciutto for 2-3 mins, until golden and crisp. Drain on paper towels.
In a large bowl, combine watercress, apples, blue cheese, almonds and prosciutto. Set aside.
To make the cider vinaigrette, whisk together olive oil, cider vinegar, lemon juice, garlic and sugar. Season to taste. Drizzle over salad just before serving. Serve with crusty bread.
an sliced steak over salad; top with blue cheese, bacon and remaining croutons
FOR THE DRESSING.
Preheat your oven to 180\u00b0C.
Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
FOR THE SALAD.
Place the spinach, tomatoes and blue cheese in a large bowl.
Drizzle with the dressing, toss gently to combine and serve immediately.
Divide lettuce, onion, almonds among 4 bowls. Top with turkey and 1 oz. of blue cheese. Drizzle with your favorite vinaigrette.
Steam broccoli and cauliflower, 3-4 minutes, or until crisp tender. Rinse under cold water and drain.
In a small bowl, combine mayo, buttermilk, red onion, blue cheese, salt and pepper.
Combine broccoli, cauliflower and dressing. Sprinkle and parsley and stir well.
arge salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
Mix salad greens, blue cheese, apples and toasted almonds in a bowl.
Process dressing ingredients in a blender and serve over salad.
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.
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight.
Remove cheese balls from plastic wrap and roll in parsley.
nd pepper.
For the salad:
Preheat a cast-iron
n the bottom of a salad bowl.
Slice the mushrooms
Combine all ingredients except Blue cheese.
Blend well. Gently stir in Blue cheese.
Refrigerate until needed.
Yields 3 cups.
Good as dip for vegetables.
Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.