Best Blue Cheese Onion Dressed Arugula Salad Recipes

ARUGULA SALAD WITH BLUE CHEESE

Steps:

• Instructions Champagne Vinaigrette: Whisk the champagne vinegar, shallots, Dijon mustard, honey and salt in a bowl. Slowly whisk in olive oil. Salad: Combine the arugula, apples and radishes in a large serving bowl. Toss with vinaigrette. Sprinkle with blue cheese.

SPINACH, ARUGULA, AND FRISEE SALAD WITH BLEU CHEESE DRESSING, FRESH TOMATOES, AND CRISPY BACON

Steps:

• In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool.
• In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste.
• Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste.

GRILLED BLUE CHEESE STUFFED ONIONS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
• Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

BAKED VIDALIA ONIONS WITH BLUE CHEESE

Steps:

• Preheat oven to 400. Lightly grease a 13 x 9 baking dish Set aside.
• Slice the onions lengthwise into about 8 wedges each and put in the 9 x 13-inch baking dish.
• In a bowl, combine the blue cheese, milk, butter, Worcestershire, parsley, and pepper. Spoon over onions.
• Bake at 400 for about 30 minutes or until brown and bubbly.

CORN, CHERRY TOMATO, ARUGULA AND BLUE CHEESE SALAD

Steps:

• Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

BLUE CHEESE AND ONION

Steps:

• In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.

BLUE CHEESE ORZO SALAD

Steps:

• Cook orzo according to package directions; drain and place in a large bowl. Stir in the arugula, bacon, blue cheese, onions and walnuts., In a blender, combine the first six vinaigrette ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

BLUE CHEESE WITH ARUGULA, CARAMELIZED ONIONS AND NUTS

Steps:

• In a container mix olive oil, vinegar, and garlic; give a shake and set aside.
• Adjust your oil vinegar ratio to your liking.
• Arrange arugula leaves and basil on on a plate.
• Top with cheese, nuts, and caramelized onions.
• Drizzle dressing over salad and season with salt and pepper.

BLUE CHEESE ONION DRESSED ARUGULA SALAD

Steps:

• Pre-heat the oven to 325°F. Place hazelnuts on a baking sheet and put them in the oven to toast them up, about 10-12 minutes - your nose will know when they are done. Remove them from the oven and cool. Run your knife through them once, chopping them coarsely. While the nuts are toasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons. Add the onions, season with a little salt and pepper and cook, stirring frequently, for 10 minutes. Add one tablespoon of the balsamic vinegar and a big splash of water. Use a wooden spoon to scrape up any bits on the bottom of the pan and cook for about one minute. Remove the onions from the skillet and transfer to a bowl. Add remaining vinegar and mustard to the bowl and whisk in remaining EVOO in a slow, steady steam. In a salad bowl, combine tomatoes, greens, cooled hazelnuts and the blue cheese crumble. Pour the caramelized onion dressing over the salad and toss to coat. Adjust the salt and pepper to taste.