Walnut Blue Cheese Artichoke Salad Recipes

BLUE CHEESE-WALNUT SALAD

For this elegant salad, mixed greens, toasted walnuts, red onions and blue cheese are tossed in a creamy mustard dressing.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 8

Blue Cheese-Walnut Salad image

Steps:

Toss greens with walnuts, onions and cheese in large bowl; set aside.
Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
Add to salad just before serving; toss lightly.

Nutrition Facts : Calories 240, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

Ingredients

2 bags (10 oz. each) European torn mixed salad greens (iceburg, Romaine, leaf lettuce, Radicchio, frisee)
1 cup chopped walnuts, toasted
1 medium red onion, thinly sliced
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese
1/4 cup HEINZ Red Wine Vinegar
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

ARTICHOKE, WALNUT, AND MESCLUN SALAD

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

Artichoke, Walnut, and Mesclun Salad image

Steps:

Preheat oven to 375°F.
Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.

Ingredients

a 1/2-inch-thick slice whole-wheat bread
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1/4 cup walnuts, chopped coarse, toasted until golden, and cooled
a 6-ounce jar marinated artichoke hearts, drained and chopped
6 cups loosely packed mesclun (mixed baby greens, about 1/4 pound), rinsed and spun dry

BLUE CHEESE, WALNUT, AND CHICORY SALAD

If you've been looking at endive and radicchio in the stores for years but never bought any because you thought you just wouldn't like it, I'm here to tell you, you probably do--especially in a salad like this. When chicory is combined with a sweet and tangy mustard vinaigrette, mixed with toasted, crunchy nuts, and wonderfully rich, subtly salty blue cheese, it all makes perfect sense.

Provided by Chef John

Categories Salad Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Blue Cheese, Walnut, and Chicory Salad image

Steps:

Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

Nutrition Facts : Calories 644.2 calories, Carbohydrate 27.5 g, Cholesterol 21.3 mg, Fat 55.4 g, Fiber 18.3 g, Protein 17.7 g, SaturatedFat 11.1 g, Sodium 710.9 mg, Sugar 4.1 g

Ingredients

1 cup chopped walnuts
2 tablespoons Dijon mustard
6 tablespoons rice vinegar
3 tablespoons balsamic vinegar
¼ teaspoon freshly ground black pepper
½ cup olive oil
1 head radicchio
4 heads Belgian endive
4 ounces blue cheese, crumbled

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Steps:

Chill salad plates when you begin preparing your entree.
When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

Ingredients

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles