Best Radish Salad Wblue Cheese Recipes

Radish Salad with Blue Cheese image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon Worcestershire sauce
Coarse salt and ground pepper
3/4 cup crumbled blue cheese (about 3 ounces)
2 carrots, trimmed and peeled
15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
1 head iceberg lettuce, cored and torn into bite-size pieces

Steps:

In a large bowl, whisk together mayonnaise, sour cream, vinegar, shallot, Worcestershire, 1/8 teaspoon pepper, and 1/4 cup cold water. Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a vegetable peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce. Toss to combine; season lightly with salt. Divide among 4 bowls; sprinkle with remaining 1/4 cup cheese. Serve immediately.

Red and Blue Cheese Salad image

Provided by Robin Miller : Food Network

Categories side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

2 cups Boston Bibb lettuce
2 cups radishes, thinly sliced
1 tablespoon olive oil
1 tablespoon aged red-wine vinegar
2 tablespoon crumbled blue cheese

Steps:

Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese.

Radish Salad W/Blue Cheese image

Provided by katie in the UP

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup light mayonnaise
1/4 cup low-fat sour cream
1 tablespoon red wine vinegar
1 tablespoon shallot, minced
1/4 teaspoon Worcestershire sauce
3/4 cup blue cheese, crumbled
2 carrots, trimmed and peeled
15 medium red radishes, ends trimmed and sliced thin
1 head lettuce, I used Romaine recipe recommends iceberg, torn in bitesize pieces

Steps:

In a large bowl, whisk together mayo, sour cream, vinegar, shallot, Worcestershire, black pepper (to taste) and 1/4 cup cold water.
Stir in 1/2 cup cheese, breaking up any large pieces with a fork; set aside.
With a veggie peeler, peel carrots into long, thin ribbons; add to bowl with dressing along with radishes and lettuce.
Toss to combine; season lightly with salt.
Divide among four bowls; sprinkle with remaining 1/4 cup cheese.
Serve immediately.

Nutrition Facts : Calories 190.6, Fat 14.2, SaturatedFat 6.6, Cholesterol 30.1, Sodium 535.5, Carbohydrate 9, Fiber 2.3, Sugar 3.3, Protein 7.6