Blue And Green Salad Recipes

GREEN SALAD WITH ROASTED PEARS AND BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined baking sheet, toss the pears with 1 tablespoon olive oil, salt, and pepper. Place in the oven and bake until the pear edges are golden, but the pieces are still firm, 12 to 15 minutes, turning halfway through. Tear the lettuce into bite-size pieces and place in a salad bowl.
• In a small bowl, whisk together the vinegar and mustard and drizzle in the remaining 3 tablespoons olive oil to make an emulsion. Season with salt and pepper and pour over the salad. Sprinkle with the pears, almonds, green onions, and blue cheese crumbles, and serve.

BLUE GREEN AND RED POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
• Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.

CHOPPED GREEN SALAD RECIPE

Steps:

• Make the Homemade Italian Dressing.
• Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
• Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.

GREEN AND BLEU SALAD

Steps:

• Place the vinegar, lemonade, lemon juice, peanut oil, honey, salt, pepper, celery seed, and hot sauce in a blender. Puree until blended, then set aside for 30 minutes.
• Place the romaine lettuce, green onions, green pepper, cucumber, peas, celery, apple, grapes, and blue cheese in a large bowl. Pour in the salad dressing and toss to coat.

RED, WHITE, AND BLUE (BERRY) GREEN SALAD

Steps:

• Lay the greens on the plate.
• Pile the feta and walnuts in the middle of the greens.
• Scatter the strawberries and blueberries on top.
• Serve with the dressing on the side, and not until ready to eat (it wilts the salad).
• Enjoy!

GREEN BEAN AND BLUE CHEESE SALAD

Steps:

• Place green beans in a small saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place the beans in a bowl; refrigerate until chilled. , Add the blue cheese, olives, oil, salt and pepper; toss gently to coat. Refrigerate until serving.

BLUE AND GREEN BEAN SALAD RECIPE

Steps:

• Place the oven on Broil, high setting. Place the pine nuts onto a baking sheet and place into the oven to toast until brown. This takes 5-8 minutes. Remove when golden brown in color. Leave on the baking sheet to cool.
• Place the oven on Broil, high setting. Place the pine nuts onto a baking sheet and place into the oven to toast until brown. This takes 5-8 minutes. Remove when golden brown in color. Leave on the baking sheet to cool.
• Chop up the previously cooked bacon into 1 inch or less pieces, place aside.
• Chop up the chives and place aside.
• Combine the vinaigrette ingredients and whisk together until the dressing is all combined and place aside.
• Bring a medium sized pot of heavily salted (2 tablespoons) water to a boil.
• While the water is coming to a boil, chop the Green Beans into halves or thirds depending on the size of the bean.
• Place the chopped green beans into the boiling water and boil until dark green. This takes about 3-5 minutes.
• Strain the green beans in a colander.
• Return the pot to the stove and add in 1 tablespoon of olive oil. Allow to warm.
• Add in the green beans, butter beans and bacon and toss to warm to the same temperature. This only takes 2 minutes.
• Remove the pot from the stove and spoon the green beans, butter beans and bacon onto a serving dish.
• Top with the toasted pine nuts, followed by the blue cheese crumbles and then the chopped chives.
• Drizzle the vinegar rate over the salad and top with kosher salt and pepper to your liking.
• Serve immediately.

MIXED GREEN SALAD WITH BLUE CHEESE, WALNUTS AND EDIBLE FLOWERS

Steps:

• For the salad, rinse lettuces, shake dry and tear into bite-sized pieces. Peel the onions, halve and cut into fine strips. Blanch onions for 1-2 minutes in boiling salted water and drain well. Toast the nuts in a dry pan, set aside and let cool.
• Toss salad greens with nuts and onion and arrange on 4 plates. Crumble the cheese over the salad greens.
• For the dressing, combine all ingredients in a shaker and mix well. Season to taste and pour over the salad. Serve sprinkled with edible flowers.

ENDIVE AND GREEN APPLE SALAD WITH BLUE CHEESE

Steps:

• Prepare the Belgian endives, julienne them then put them in a salad bowl.
• Thinly slice the apples, then add them to the bowl.
• Pour in the Classic Vinaigrette, season with salt and pepper, then toss.
• Crumble the blue cheese then add it to the salad.
• Garnish with walnuts and serve immediately.