Apple Almond Blue Cheese Salad Recipes

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

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.

Steps:

• In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

Steps:

• Mix salad greens, blue cheese, apples and toasted almonds in a bowl.
• Process dressing ingredients in a blender and serve over 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.

Steps:

• DRESSING:.
• (See Recipe #175543).
• In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
• Add the lime juice and beat some more.
• Add vinegar and beat again.
• Stir in sour cream, blue cheese, salt and hot sauce.
• Serve over your favorite salad.
• Will keep in the refrigerator for several weeks.
• SALAD:.
• In a large salad bowl mix together the lettuce, apples, onions and craisins.
• Toss with salad dressing.
• Serve on chilled plates, topped with almonds and blue cheese crumbles.

Steps:

• Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
• Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
• Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
• Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

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.