Best Walnut Blue Cheese Artichoke Salad Recipes

WALNUT AND BLUE CHEESE SALAD

Walnut And Blue Cheese Salad image

Provided by Craig Claiborne With Pierre Franey

Time 10m

Yield Four servings

Number Of Ingredients 7

Ingredients

1 small head iceberg lettuce, slightly more than 1 pound
1/4 pound blue cheese
1/2 cup coarsely chopped walnuts, preferably canned black walnuts although English walnuts may be used
3 tablespoons lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons walnut, olive or corn oil

Steps:

Cut away and discard the core of the lettuce. Cut the lettuce into bite- size cubes. There should be about four cups. Put the lettuce in a large mixing bowl.
Cut the cheese into one-inch cubes. There should be about one and one-quarter cups of cubes.
Sprinkle the cheese and walnuts over the lettuce. Sprinkle with lemon juice, salt and pepper. Toss and sprinkle with the oil. Toss and serve.

Nutrition Facts : @context http, Calories 394, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 361 milligrams, Sugar 2 grams

WALNUT & BLUE CHEESE SALAD

Walnut & Blue Cheese Salad image

Provided by Angela Coleby

Categories Lunch Salad

Time 10m

Number Of Ingredients 8

Ingredients

2 Cups Lettuce (any variety)
1/2 cup Blue cheese (crumbled)
1/2 cup Walnuts (Roughly chopped)
2 Tablespoons Olive oil ((or other dressing oil))
1 Teaspoon Lime juice
1/4 Teaspoon Mustard
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper

Steps:

Mix all the dressing ingredients together
In a bowl place the lettuce
Scatter over the walnuts and blue cheese
Pour the dressing over the salad and lightly toss.
Eat and enjoy

Nutrition Facts : Calories 440 kcal, ServingSize 1 serving, Fat 42 g, Carbohydrate 7 g, Fiber 3 g, Protein 12 g

ARTICHOKE, WALNUT, AND MESCLUN SALAD

Artichoke, Walnut, and Mesclun Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

Ingredients

a 1/2-inch-thick slice whole-wheat bread
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1/4 cup walnuts, chopped coarse, toasted until golden, and cooled
a 6-ounce jar marinated artichoke hearts, drained and chopped
6 cups loosely packed mesclun (mixed baby greens, about 1/4 pound), rinsed and spun dry

Steps:

Preheat oven to 375°F.
Brush bread with 1 tablespoon oil and cut into 1/2-inch cubes. On a baking sheet toast cubes in middle of oven until golden, about 5 minutes, and cool.
In a bowl whisk together vinegar, remaining 1 1/2 tablespoons oil, and salt and pepper to taste until emulsified. Add croutons, walnuts, artichokes, and mesclun and toss until combined.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Fennel-Celery Salad with Blue Cheese and Walnuts image

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Provided by Claire Saffitz

Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 medium shallot, halved lengthwise, divided
2 tablespoons whole grain mustard
1 teaspoon sugar
1/2 cup sherry vinegar or red wine vinegar, divided
1/3 cup olive oil
Kosher salt, freshly ground pepper
6 dried Turkish figs, very coarsely chopped
1 fennel bulb, core removed, very thinly sliced
6-8 celery stalks, very thinly sliced
4 ounces blue cheese, crumbled

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
Do Ahead
Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.