Best Blue Cheese Apple Salad Recipes

APPLE, PECAN AND BLUE CHEESE SALAD

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

APPLE, BLUE CHEESE AND WALNUT SALAD

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.

APPLE BLUE CHEESE SALAD

Steps:

• Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
• Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
• In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
• Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES

Steps:

• Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
• In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

FENNEL, APPLE, AND BLUE CHEESE SALAD

Steps:

• In a large bowl, whisk to combine vinegar, salt, pepper, and sugar. While continuing to whisk, slowly drizzle in oil, until combined.
• Add cheese, walnuts, fennel, and apple to the vinaigrette. Toss to combine. Add lettuce, and toss again. Transfer to a platter. Serve immediately.

FENNEL AND APPLE SALAD WITH BLUE CHEESE AND PECANS

Steps:

• In a large bowl, whisk the lemon juice, vinegar and mustard. Gradually whisk in the oil and season with salt and pepper.
• Add the fennel fronds and apple and season with salt and pepper and toss. Garnish with blue cheese and pecans and serve right away.

BLUE CHEESE APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Add cantaloupe and celery. In a small bowl, combine the sour cream, blue cheese and Miracle Whip. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.

APPLE, BLUE CHEESE & BIBB SALAD

Steps:

• In a salad bowl, combine the lettuce and apples. In a small bowl, whisk the oil, vinegar, honey, mayonnaise, mustard seed, mustard, salt and pepper. Drizzle over salad and toss to coat. Sprinkle with cheese, walnuts and raisins. Serve immediately.

APPLE AND BLUE CHEESE SALAD

Steps:

• DRESSING:.
• (See Recipe #175543).
• In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
• Add the lime juice and beat some more.
• Add vinegar and beat again.
• Stir in sour cream, blue cheese, salt and hot sauce.
• Serve over your favorite salad.
• Will keep in the refrigerator for several weeks.
• SALAD:.
• In a large salad bowl mix together the lettuce, apples, onions and craisins.
• Toss with salad dressing.
• Serve on chilled plates, topped with almonds and blue cheese crumbles.

LENTIL, WALNUT & APPLE SALAD WITH BLUE CHEESE

Steps:

• Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
• To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.

BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
• Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

ASPARAGUS AND APPLE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine first 9 ingredients, stirring with a whisk. Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES

Steps:

• Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• For the vinaigrette: Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. For the salad: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

ASPARAGUS-APPLE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Combine first 9 ingredients, stirring with a whisk.
• Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

APPLE, BLUE CHEESE & BIBB SALAD FOR TWO

Steps:

• In a small bowl, whisk the first eight ingredients until blended. In a bowl, combine lettuce, apple and cheese. Drizzle with dressing and toss to coat. Sprinkle with walnuts and raisins. Serve immediately.

APPLE, ALMOND & BLUE CHEESE SALAD

Steps:

• Mix salad greens, blue cheese, apples and toasted almonds in a bowl.
• Process dressing ingredients in a blender and serve over salad.

CRUNCHY CAULIFLOWER, APPLE & BLUE CHEESE SALAD

Steps:

• Make the dressing by whisking the vinegar, olive or rapeseed oil and honey with some seasoning. Pour over the sliced apple then gently mix in the cauliflower, alfalfa sprouts and cheese. Scatter over the mint and the toasted seeds before serving.

DAYTON'S MARKETPLACE APPLE SALAD WITH MAYTAG BLUE CHEESE

Steps:

• Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes. Can be made 2-3 days in advance, and refrigerated. Place orange reduction, Marketplace Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds. Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saut until golden brown, turning until just cooked through, 2-3 minutes. Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving. Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired. Pour remaining vinaigrette into squeeze bottle, if desired. Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese. Drizzle with remaining orange vinaigrette