Radish Salad With Blue Cheese Recipes

RADISH SALAD W/BLUE CHEESE

Radish Salad W/Blue Cheese image

Make and share this Radish Salad W/Blue Cheese recipe from Food.com.

Provided by katie in the UP

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1 tablespoon red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon Worcestershire sauce
3/4 cup blue cheese, crumbled
2 carrots, trimmed and peeled
15 medium red radishes, ends trimmed and sliced thin
1 head lettuce, I used Romaine recipe recommends iceberg, torn in bitesize pieces

Steps:

In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
Toss to combine; season lightly with salt.
Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
Serve immediately.

Nutrition Facts : Calories 190.6, Fat 14.2, SaturatedFat 6.6, Cholesterol 30.1, Sodium 535.5, Carbohydrate 9, Fiber 2.3, Sugar 3.3, Protein 7.6

RED AND BLUE CHEESE SALAD

Red and Blue Cheese Salad image

Provided by Robin Miller : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups Boston Bibb lettuce
2 cups radishes, thinly sliced
1 tablespoon olive oil
1 tablespoon aged red-wine vinegar
2 tablespoon crumbled blue cheese

Steps:

Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

RADISH SALAD WITH BLUE CHEESE

Radish Salad with Blue Cheese image

Crisp iceberg lettuce benefits from the peppery radishes and blue cheese in this salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon Worcestershire sauce
Coarse salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots, trimmed and peeled
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
1 head iceberg lettuce, cored and torn into bite-size pieces

Steps:

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

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