Blue Cheese And Dried Cranberry Tossed Salad Recipes

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BLUE CHEESE & BERRY TOSSED SALAD

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10



Blue Cheese & Berry Tossed Salad image

Steps:

  • In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

HARVEST SALAD

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12



Harvest Salad image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
  • In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
  • In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

CRANBERRY BLUE CHEESE SALAD

My favorite summer salad. Great for luncheons. Sometimes I substitute chopped pecans for the sunflower seeds. And I've also used a blue cheese vinaigrette rather than the creamy caesar. It's a very pretty salad and I get rave reviews every time I serve it.

Provided by RedFred in Indiana

Categories     < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5



Cranberry Blue Cheese Salad image

Steps:

  • Toss and Serve.

Nutrition Facts : Calories 129.2, Fat 11.9, SaturatedFat 3.3, Cholesterol 8.6, Sodium 262.8, Carbohydrate 2.7, Fiber 1, Sugar 0.7, Protein 3.9

romaine lettuce, chopped (I use one bag of the pre-chopped)
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup creamy caesar salad dressing

CONTEST-WINNING HOLIDAY TOSSED SALAD

With its red and green ingredients, this salad is perfect for Christmas meals. Local cranberries and blue cheese make a great combination with salad greens, apples, walnuts and a simple cranberry vinaigrette. It's a family favorite.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10



Contest-Winning Holiday Tossed Salad image

Steps:

  • In a large salad bowl, combine the greens, apples, blue cheese, cranberries, walnuts and onions. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 144 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein.

8 cups torn mixed salad greens
2 medium red apples, diced
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup coarsely chopped walnuts, toasted
1/4 cup sliced green onions
2 tablespoons olive oil
2 tablespoons thawed cranberry juice concentrate
1 tablespoon white wine vinegar
Dash salt and pepper

TOSSED CRANBERRY SALAD

Dinner guests rave about this salad's poppy seed dressing. &mash;Marilyn Bue, Princeton, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 14



Tossed Cranberry Salad image

Steps:

  • In a large salad bowl, combine the first five ingredients. In a blender, combine the sugar, oil, onion, vinegar, cranberry sauce, salt and mustard; cover and process until blended. Add poppy seeds; cover and pulse for 5-10 seconds. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 160 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

10 cups torn mixed salad greens
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup (4 ounces) crumbled blue cheese
1 cup dried cranberries
DRESSING:
1/3 cup sugar
1/3 cup vegetable oil
2 tablespoons chopped onion
2 tablespoons cider vinegar
1 tablespoon jellied cranberry sauce
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon poppy seeds

CRISPY CHICKEN SALAD WITH DRIED CRANBERRIES AND BLUE CHEESE

Main-dish salad ready in 40 minutes! Serve this crispy chicken mixed with salad greens, cranberries and Progresso® bread crumbs - a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 15



Crispy Chicken Salad with Dried Cranberries and Blue Cheese image

Steps:

  • In small bowl, mix vinegar, mustard, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper with wire whisk. Slowly add olive oil, stirring constantly with whisk until smooth; set aside.
  • In large bowl, mix salad greens, cucumber, onions, cranberries and cheese. Cover; refrigerate until serving time.
  • Sprinkle chicken with remaining 1/2 teaspoon each salt and pepper. Dip chicken in egg; coat with bread crumbs.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Fry chicken, in 2 batches, in oil 4 to 6 minutes, turning once, until golden and crisp. Drain on paper towels. Cut each tender crosswise into 1/2-inch slices.
  • Toss salad with 1/3 cup of the dressing; add walnuts and toss gently. Divide salad among 10 plates; top with chicken. Drizzle with desired amount of remaining dressing.

Nutrition Facts : Calories 431, Carbohydrate 18 g, Fat 6, Fiber 3 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 438 mg

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup extra-virgin olive oil
8 cups gourmet mixed salad greens
1 cup diced peeled cucumber
6 medium green onions, sliced (6 tablespoons)
2/3 cup sweetened dried cranberries
1/2 cup crumbled blue cheese (2 oz)
5 chicken breast tenders (about 1 lb)
1 egg, slightly beaten
1 cup Progresso™ panko crispy bread crumbs
1 cup vegetable oil
1 cup walnut halves, coarsely chopped, toasted

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