TOMATO, BASIL, AND BLUE CHEESE SALAD
Tomato, Basil, and Blue Cheese Salad
Provided by bakedbree
Number Of Ingredients 5
Steps:
- Slice some tomatoes.
- Season well with salt and pepper.
- A generous drizzling of olive oil.
- Sprinkle some fresh bail leaves on top.
- Sprinkle with some blue cheese and there you have it. You could use feta or Parmesan, whatever you have around. Some bacon sprinkled on top would be divine. Or you could add some lettuce leaves, or better yet, toss this with some pasta. You really want to get some crusty bread to slop up the olive oil and blue cheese. Just saying. I promise that you will not be sorry.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
BASIL AND BLUE CHEESE SALAD
This vibrant salad made with salad greens, fruit, blue cheese and basil will lend color and bright flavor as a Thanksgiving side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- In small bowl, stir oil, vinegar, mustard, salt and pepper flakes with whisk.
- In large bowl, toss salad greens and basil. Add pears, oranges, avocados and blue cheese; gently toss. Drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Fat 3, Fiber 5 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 340 mg
GRILLED ROMAINE SALAD WITH BLUE CHEESE AND BASIL
"Basil is delicious but notoriously fickle," Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
- Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
- Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
- Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.
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