Best Radish Salad With Blue Cheese Recipes

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

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.

Crunchy Iceberg Salad with Creamy Blue Cheese image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 ounces Roquefort blue cheese, crumbled
2/3 cup good mayonnaise, such as Hellmann's or Best Foods
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper
4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced 1/4 inch thick
1 large head iceberg lettuce, wilted outer leaves removed
4 to 6 ounces Roquefort blue cheese, crumbled
Fleur de sel

Steps:

For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four 3/4-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.

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.