Best 5 Chopped Salad With Bleu Cheese And Avocado Recipes

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Chopped salad with bleu cheese and avocado is a delicious and versatile dish that can be served as a side or main course. The combination of crunchy lettuce, creamy avocado, tangy bleu cheese, and crispy bacon is sure to please everyone at your table. Plus, it's a great way to sneak in some extra veggies. In this article, we'll share our favorite chopped salad recipe, along with tips for making it ahead of time and variations for different dietary needs. So, gather your ingredients and let's get started!

Here are our top 5 tried and tested recipes!

AVOCADO-TOMATO SALAD WITH BACON AND BLUE CHEESE



Avocado-Tomato Salad with Bacon and Blue Cheese image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds assorted tomatoes, halved or cut into wedges if large
Kosher salt and freshly ground pepper
4 slices thick-cut bacon
1 avocado
Juice of 1/2 lemon
1 cup blue cheese dressing (see directions)
2 tablespoons chopped fresh chives or scallions
Crumbled blue cheese, for topping

Steps:

  • Put the tomatoes in a large bowl and sprinkle with 1/2 teaspoon salt and a few grinds of pepper; set aside until juicy, about 20 minutes.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate and let cool slightly, then crumble into bite-size pieces.
  • Pit and peel the avocado; cut into 1/2-inch pieces and toss with the lemon juice in a large bowl. Add the tomatoes and gently toss. Drizzle with the dressing and top with the bacon, chives and blue cheese.
  • Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

CHOPPED SALAD WITH BLEU CHEESE VINAIGRETTE



Chopped Salad with Bleu Cheese Vinaigrette image

This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled bleu cheese scattered throughout the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 8

5 ounces bacon (6 to 7 slices; we like Smithfield), cut crosswise into 1/2-inch-thick strips
2 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
4 ounces mild blue cheese, such as Danish, crumbled (about 3/4 cup)
2 tablespoons minced fresh chives, plus more for serving
Kosher salt and freshly ground pepper
1 cup golden cherry or Sungold tomatoes
1 head romaine lettuce (or 2 to 3 heads Little Gem), thinly sliced (about 5 1/2 cups)

Steps:

  • Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
  • Whisk together vinegar and oil in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper.
  • Toss lettuce, tomatoes, and bacon with vinaigrette; season to taste. Serve with remaining blue cheese and chives.

AVOCADO SALAD WITH BLEU CHEESE & BACON



Avocado Salad with Bleu Cheese & Bacon image

Avocados are one of the most "nutrient dense" foods available and a half avocado contains only 138 calories It contains Vitamins A, C, E, Niacin, Folic acid and Magnesium. Also has Thiamin, Riboflavin, Pyridoxine And high Potassium content and many other minerals such as Iron, Copper & Phosphourus. So eat Hearty!!

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 avocados, peeled & sliced
1 head boston lettuce
1/2 pint cocktail tomatoes
3 slices bacon, cooked,drained and crumbled
1/4 cup blue cheese, crumbled
1/2 cup fresh grapefruit juice
1/4 cup honey
2 tablespoons wine vinegar
1/2 teaspoon onion salt
1/4 teaspoon cardamom

Steps:

  • Tear the lettuce into a salad bowl.
  • Add tomatoes and avocado.
  • Sprinkle with Bacon and cheese.
  • Just before serving toss with the dressing (use only as much as you like).
  • To make the dressing: Blend all the dressing ingredients together.
  • Chill.

CHOPPED SALAD WITH BLEU CHEESE AND AVOCADO



Chopped Salad With Bleu Cheese and Avocado image

Make and share this Chopped Salad With Bleu Cheese and Avocado recipe from Food.com.

Provided by MarieRynr

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup vegetable oil
1/4 cup vinegar
1 garlic clove, minced
4 teaspoons sugar
1 teaspoon salt
pepper
1 large head romaine lettuce, shredded
1 large tomatoes, chopped
1 medium red onion, chopped
1 large avocado, chopped
3 ounces blue cheese, crumbled
6 slices bacon, crisp-fried, crumbled

Steps:

  • Combine the oil, vinegar, garlic, sugar, salt and pepper in a jar with a lid. Cover and shake to mix well.
  • For the salad, place the lettuce in an oval or rectangular bowl. Arrange the tomato, bacon, onion, avocado, and cheese in rows over the lettuce.
  • Drizzle with the vinaigrette and toss just before serving.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO



Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories     dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

  • Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

Tips:

  • Prep your ingredients: Chop the vegetables and avocado ahead of time to save time during assembly.
  • Use a sharp knife: A sharp knife will make quick work of chopping the vegetables and avocado.
  • Don't overcrowd the pan: When sautéing the bacon, don't overcrowd the pan or the bacon will steam instead of crisp.
  • Use a light hand with the dressing: The dressing is flavorful, so a little goes a long way.
  • Serve immediately: This salad is best served immediately after it is made, so that the vegetables and avocado are still crisp.

Conclusion:

This Chopped Salad with Bleu Cheese and Avocado is a delicious and healthy salad that is perfect for a light lunch or dinner. The combination of crisp vegetables, creamy avocado, and tangy blue cheese dressing is sure to please everyone at the table. This salad is also very easy to make, and it can be tailored to your own personal preferences, making it a great option for busy weeknights. So next time you're looking for a quick and easy salad recipe, give this Chopped Salad with Bleu Cheese and Avocado a try.

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