Chefs Salad With Roquefort Dressing Recipes

Steps:

• Mix and mash the mayonnaise and 1/3 cup of the Roquefort in a medium bowl until the cheese is very finely crumbed. Mix in the vinegar, 1/4 teaspoon salt, and pepper to taste.
• Toss the lettuce, cucumber, eggs, carrots and tomatoes together in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Top with the remaining Roquefort and serve immediately.

Steps:

• For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl.
• For the dressing: In a small bowl, stir to combine the mayo, sour cream, onion salt, garlic powder and white pepper. Lightly stir in the cheese until just combined. If the salad dressing to too thick, it can be thinned with a little milk.
• Serve the salad on salad plates and drizzle dressing over top.

Steps:

• Place lettuces in a large bowl. Add ham, turkey, bacon, tomatoes, radishes, cheese, and avocado; season with salt and pepper. Drizzle with vinaigrette, and gently toss to combine. Serve immediately.

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

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.

Steps:

• Mix all the ingredients by hand.
• You can use more or less garlic powder depending on how much you like it.
• Add freshly ground pepper.

Steps:

• Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.