WALNUT BLUE CHEESE SALAD RECIPES

BLUE CHEESE, WALNUT, AND CHICORY SALAD | ALLRECIPES

Blue Cheese, Walnut, and Chicory Salad | Allrecipes image

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

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 9

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

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, CarbohydrateContent 27.5 g, CholesterolContent 21.3 mg, FatContent 55.4 g, FiberContent 18.3 g, ProteinContent 17.7 g, SaturatedFatContent 11.1 g, SodiumContent 710.9 mg, SugarContent 4.1 g

APPLE, BLUE CHEESE AND WALNUT SALAD RECIPE - BETTYCROCKER.COM

Apple, Blue Cheese and Walnut Salad Recipe - BettyCrocker.com image

Serve your family with this apple salad that’s made with lettuce, spinach and nuts – a wonderful side dish.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
6 tablespoons sugar
2 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon celery seed
1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups)
1 bag (6 oz) fresh baby spinach leaves
1 cup crumbled blue or Gorgonzola cheese (4 oz)
1 cup walnut halves, toasted
2 red apples, cut into bite-size pieces

Steps:

In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside.
In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 263 , CarbohydrateContent 16 1/2 g, FatContent 3 1/2 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 294 mg

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