Time 10m Yield 3 cups. Number Of Ingredients 9 Steps:
Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.
Time 2h40m Yield 8 servings Number Of Ingredients 22 Steps:
For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk, sour cream and Worcestershire until smooth. Stir in the blue cheese crumbles, chives, salt and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving; the flavors deepen as it chills! For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Salt and pepper the chicken, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool. For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve.
Time 7m Yield 4 servings Number Of Ingredients 0 Steps:
Whisk 1/4 cup each buttermilk and crumbled blue cheese, 3 tablespoons reduced-fat sour cream, 2 teaspoons lemon juice, a dash of hot sauce, and salt and pepper to taste in a large bowl. Add 10 cups mixed salad greens and toss. Season with salt and pepper.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese. Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
Time P1DT30m Yield 8 Number Of Ingredients 13 Steps:
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Time 10m Yield 14-16 servings. Number Of Ingredients 15 Steps:
In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.
Time 10m Yield 4 or more servings Number Of Ingredients 8 Steps:
Crumble or chop the cheese in a mixing bowl. Add the mustard, garlic, vinegar, oil, salt and pepper, stirring vigorously with a wire whisk. Add the salad greens and toss to blend thoroughly.
Yield Makes about 1 1/3 cups Number Of Ingredients 7 Steps:
In a blender or small food processor blend together the garlic paste, the mustard, the lemon juice, the vinegar, and salt and pepper to taste. With the motor running add the oil and blend the mixture until it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2 tablespoons water, or enough to obtain the desired consistency, blend the dressing until it is combined well, and transfer it to a bowl. Stir in the additional cheese. The dressing keeps, covered and chilled, for about 1 week.
Time 10m Yield 12 serving(s) Number Of Ingredients 13 Steps:
In a food processor, place cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Process until smooth. Pour into a bowl and add remaining blue cheese. Or process all of the blue cheese if you want a completely creamy dressing. Cover and refrigerate. When ready to serve, toss salad ingredients together and serve with dressing.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes. Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper. Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.
More about “salad with blue cheese dressing recipes”
Yield Makes about 2/3 cup Number Of Ingredients 6 Steps:
In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.
