Salad With Roqueforttarragon Vinaigrette Recipes

TARRAGON SALAD DRESSING

Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Mixed Green Salad with Roquefort Vinaigrette image

Provided by Tom Seawell

Categories Salad Leafy Green Tomato Side No-Cook Vegetarian Low Cal Blue Cheese Dried Fruit Pecan Spring Bon Appétit San Francisco California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Steps:

Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

SALAD WITH ROQUEFORT/TARRAGON VINAIGRETTE

Salad With Roquefort/Tarragon Vinaigrette image

Very tasty salad that comes across as "fancy". Easy enough for everyday but good enough to impress company. Men really like this one!

Provided by LAURIE

Categories Salad Dressings

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 slices bacon, diced
5 tablespoons vegetable oil
2 garlic cloves, halved
1 cup French bread cubes
1 head curly endive lettuce, torn into bite-sized pieces
1 1/2 ounces Roquefort cheese, crumbled
1 tablespoon minced fresh chervil (or parsley)
1 tablespoon fresh lemon juice
1 tablespoon sherry wine vinegar
1 tablespoon minced fresh tarragon
salt
fresh ground pepper
2 tablespoons olive oil
2 tablespoons vegetable oil

Steps:

Fry bacon in heavy, medium skillet over medium high heat until crisp.
Remove using slotted spoon and drain on paper towels.
Pour off all but 1 tbs fat from skillet.
Add oil and garlic and cook over medium high heat until garlic starts to color.
Remove and reserve garlic.
Add bread cubes to skillet and fry on all sides until golden brown.
Remove, using slotted spoon and drain on paper towels.
Rub croutons on all sides with reserved garlic.
For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
Whisk in oils in a thin stream.
Toss endive with the vinegrette in a large bowl.
Add bacon, croutons and cheese and mix gently.
Srpinkle with chervil.
Serve immediately.

Nutrition Facts : Calories 597, Fat 46.1, SaturatedFat 9.9, Cholesterol 25, Sodium 755.8, Carbohydrate 35.5, Fiber 5.8, Sugar 0.6, Protein 11.9

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