Tomato And Blue Cheese Salsa Recipes

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TOMATO AND BLUE CHEESE SALSA



Tomato and Blue Cheese Salsa image

Another of my favorites, also out of a newspaper years ago. This is fantastic on steaks cooked on the grill, and as a dressing on baked potatoes. Use your imagination!!! I'm sure this would be just as good with other vegies, and chicken or fish.

Provided by cricketbird

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 green onions, thinly sliced
1 1/2 cups grape tomatoes, quartered
3/4 cup blue cheese, crumbled
1/4 cup walnuts, chopped and toasted
1 tablespoon olive oil
1 tablespoon fresh chives, minced

Steps:

  • Combine all the above ingredients in a medium bowl with a fork until ingredients are evenly coated with olive oil.
  • Use to top steak, baked potatoes, whatever!
  • Roquefort cheese is also a fine choice for this salsa.
  • Cooking time is the time it takes to toast the walnuts in the oven. Very quick to put together.

Nutrition Facts : Calories 182.6, Fat 15.6, SaturatedFat 5.7, Cholesterol 19, Sodium 360.2, Carbohydrate 5, Fiber 1.4, Sugar 0.6, Protein 7.2

CONTESSA'S HEIRLOOM TOMATOES WITH BLUE CHEESE DRESSING



Contessa's Heirloom Tomatoes With Blue Cheese Dressing image

When tomatoes are ripe in the summer, this is the simplest and most delicious salad to make. It only has a few ingredients, so choose luscious ripe tomatoes and a good Roquefort cheese. Adapted from Barefoot Contessa at Home cookbook.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 6-8

Number Of Ingredients 8

3 lbs heirloom tomatoes, mixed colors and sizes
kosher salt
fresh ground black pepper
1/2 lb Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon vinegar
2 tablespoons. chopped fresh flat leaf parsley

Steps:

  • Core the tomatoes and cut the large ones into thick slices, halve or quarter the small ones. Arrange to look pretty on a platter and sprinkle liberally with salt and pepper.
  • To make dressing:.
  • Place half the Roquefort cheese, maoynnaise, cream, vinegar, 1 teaspoons salt and 1/2 teaspoons pepper in the bowl of a food processor: process until combined but still chunky.
  • Drizzle the dressing over the tomatoes. Crumble the remaining Roquefort cheese over the tomatoes. Sprinkle with the parsley and serve at room temperature. Enjoy!

BLUE CHEESE AND TOMATO SALAD



Blue Cheese and Tomato Salad image

Provided by Claire Robinson

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

1/4 cup garlic infused olive oil
3/4 cup (6 ounces) Greek yogurt (fat-free is good here)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 ounces blue cheese, crumbled
Water
4 large heirloom tomatoes, sliced 1/2-inch thick (different colors are best here)

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!

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