Daytons Marketplace Apple Salad With Maytag Blue Cheese Recipes

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

MAYTAG BLUE CHEESE SALAD DRESSING

Steps:

• Dissolve spices into vinegar, Worcestershire, and Tabasco.
• Combine with sour cream and mayonnaise.
• Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
• It is best served on Iceberg lettuce wedges.

BLUE CHEESE APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

DAYTON'S MARKETPLACE APPLE SALAD WITH MAYTAG BLUE CHEESE

Steps:

• Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes. Can be made 2-3 days in advance, and refrigerated. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saut until golden brown, turning until just cooked through, 2-3 minutes. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired. Pour remaining vinaigrette into squeeze bottle, if desired. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese. Drizzle with remaining orange vinaigrette

MAYTAG BLUE MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.
• In a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.
• In a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.