Best Black And Blue Salad Recipes
BLACK AND BLUE PASTA SALAD WITH STEAK
Suddenly Salad makes this easy, flavorful blue cheese and black pepper steak salad a winner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In medium bowl, stir together seasoning (from Suddenly Salad box) and blue cheese dressing. Add cooked pasta, onion and black beans until well blended. Cover; refrigerate 1 hour.
- Meanwhile, heat gas or charcoal grill. Rub steak on both sides with garlic pepper. Place steak on grill over medium-high heat. Cover grill; cook steak about 6 minutes on each side or until meat thermometer inserted in center of steak reads 140°F.
- To serve, place pasta salad on large serving platter. Cut steak into thin slices; arrange over pasta salad. Sprinkle with blue cheese crumbles. Garnish with French-fried onions.
Nutrition Facts : Calories 700, Carbohydrate 75 g, Cholesterol 80 mg, Fat 4, Fiber 13 g, Protein 43 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g
CREAMY BLACK AND BLUE PASTA SALAD
The flavors of blue cheese and steak come together in this creamy pasta salad - a delicious dinner made using Betty Crocker® Suddenly Salad® ranch and bacon salad mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
- Meanwhile, in large bowl, combine Seasoning mix from packet, mayonnaise, sour cream, blue cheese and lemon juice. Stir in remaining ingredients except spinach. Refrigerate at least 1 hour.
- Just before serving, place 2 cups of the spinach on each of 4 plates; divide pasta salad evenly over spinach.
Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 1/2 g
CELERY BLACK GRAPE AND BLUE CHEESE POTATO SALAD
This combination is genius and works incredibly well if I do say so myself! Every element of the dish complements the next. One of those things I make sometimes and live off it for days! Crunchy big chunks of refreshing celery set in blue cheese dressing with the sweetness of black grapes to offset both. The potatoes are a great foil to this and prevent it from being too rich. A great dish to serve at buffets or pot luck dinners Its a cheeseboard lovers dream and looks colourful and presentable too
Provided by robd16
Categories Potato
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in plenty of salted water for 15 minutes or until tender.
- Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
- Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
- Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
- Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.
O'CHARLEY'S BLACK AND BLUE CAESAR SALAD RECIPE
I have had this before at O'Charley's and find it to be very, very good. A warning though: When cooking the beef for this salad, remember that restaurants have huge exhaust fans, capable of pulling all fumes, and possibly small chefs, out of the kitchen. You should compensate by starting both the stove-hood exhaust and perhaps opening windows before heating the skillet. Or you may want to cook the steak outside ;)
Provided by Loves2Teach
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well.
- Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
- Add tomato slices on one side; refrigerate.
- In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat.
- Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning.
- Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)
- While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
- Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness.
- Cut into 1/2-inch slices.
- Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.
Nutrition Facts : Calories 749.9, Fat 58.2, SaturatedFat 18.1, Cholesterol 109, Sodium 1100.2, Carbohydrate 19.7, Fiber 3.1, Sugar 2.4, Protein 36.9
BLACK AND BLUE LAMB, PISTACHIO AND ARUGULA SALAD
Provided by Vic "Vegas" Moea
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the lamb: Heat a saute pan over high heat until the pan is smoking. Sprinkle the lamb with salt, pepper and rosemary on all sides. Once the pan is hot, add the olive oil and then sear the meat on all sides, rolling the meat around the pan to cook evenly. For medium rare, cook 2 to 3 minutes per side. For more well done, turn the heat down to medium and cook another 2 to 3 minutes per side. Set the meat aside to rest for 5 minutes.
- In the meantime, for the vinaigrette: Whisk the balsamic vinegar, brown sugar, granulated garlic, salt and pepper in a bowl and slowly drizzle in the olive oil to make an emulsion. Make sure to whisk vigorously while pouring in the oil. Finish with the basil, taste and adjust the seasoning, if necessary.
- For the salad: Toss the arugula, pistachios and blue cheese with 1/4 cup of the vinaigrette. Season with salt and pepper. Slice the lamb very thin and top the salad with the sliced lamb.
BLACK AND BLUE SALAD
Steps:
- Add all of the dressing ingredients to a jar with a lid and shake well to combine. Store in the fridge until you are ready to dress your salads.
- Rinse chicken breasts and pat dry. Place in between two sheets of plastic wrap. Pound out until uniform thickness, about 1/2 inch. Coat breasts with Cajun seasoning- I used Bobby Webb's Cajun spice mix- check out his recipe here on JAP. Spray pan with cooking spray- I like Pompeians 100% Grapeseed Oil spray- it's all natural, low-cal, and has a high smoke point. Heat pan over medium to medium-high heat. Cook breasts about 3-4 minutes each side, or until no longer pink. Transfer to a plate and let them rest for 10 minutes.
- While the chicken is resting, get your salads assembled. Cut breasts into bite-size pieces, and place on salads. Shake dressing and use a spoon to drizzle over salads. You can garnish with some chopped green onions or chives if you like. Enjoy!
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