Marinated Tomato Avocado And Blue Cheese Salad Recipes

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

TOMATO FETA SALAD

Steps:

• In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE

Steps:

• Place the tomatoes in a large bowl and sprinkle with 1/2 tsp. salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a plate lined with paper towels and let cool slightly; then crumble into bite-size pieces.
• Pit and peel the avocado; cut into 1/2 inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.

MARINATED TOMATO, AVOCADO AND BLUE CHEESE SALAD

Steps:

• Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
• Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.