Mix first 6 ingredients to make dressing.
Chill several hours (up to 24).
Toss with cabbage and Blue cheese at serving time. Serves 8.
oth spinach and potatoes. Crumble blue cheese on top for the final
Slice the romaine into thin ribbons.
Slice the red cabbage as thin as you can.
Toss together in a salad bowl; cover and refrigerate until serving time.
Whisk the remaining ingredients, except blue cheese, in a bowl, until well combined.
Fold in the cheese.
The dressing can be made several days in advance.
Dress the slaw just before serving.
To make Slaw: Slice cabbages into fine shreds. Place in large bowl.
Slice peppers very thinly lengthwise, and add to bowl.
To make Blue Cheese Dressing: Place all ingredients in quart jar, screw on lid and shake vigorously.
Pour half over slaw, and toss. Refrigerate remainder for future use.
In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
Stir in apple.
Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
Cover and refrigerate slaw overnight so that flavors can blend.
Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.
2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1
Stir together ranch dressing and blue cheese in a large bowl. Rinse slaw mix with cold water; drain well. Combine slaw mix, onion, and bacon; toss. Top with dressing just before serving.
n pan; add blue cheese.
Stir until blue cheese is melted and smooth
Mix together honey and buttermilk.
Marinate chicken overnight.
Mix all dry ingredients.
Heat oil to 325\u00b0.
Remove chicken from marinade and dredge through seasoned flour.
Fry in oil for 8 to 10 minutes, depending on size of chicken.
Serve on top of Blue Cheese Slaw.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
Soften the cream cheese with a spoon.
Lightly
Top with the radicchio slaw and a sprinkle of blue cheese for garnish.
il, garlic, orange juice and blue cheese. Set aside.
Preheat oven
Whisk together mayonnaise, sour cream, blue cheese, milk, garlic, celery seed, cayenne, 1/4 tsp lemon zest and 1 tsp lemon juice. Season.
Place lettuce wedges on serving plates. Drizzle blue cheese dressing over wedges. Distribute tomatoes, red onion and bacon between plates then drizzle balsamic over top. Sprinkle with extra crumbled blue cheese.
In a large bowl, combine steak, watercress, tomatoes, pears and nuts.
To make the blue cheese dressing, combine buttermilk, mayonnaise, mustard and blue cheese in a small bowl and season to taste.
Drizzle dressing over salad just before serving. Toss well and serve with crusty bread, if desired.
owl.
Add flour, Parmesan cheese and egg, stirring, until combined
combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until
Place a layer of kettle chips on platter.
Drizzle some of the blue cheese dressing over chips with a spoon.
Sprinkle some of the blue cheese crumbles over chips.
Add some of the diced tomatoes.
Add some of the green onions.
Repeat layers.
Enjoy!
To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.
o moisten well. Add crumbled blue cheese and parsley and toss together