Best 10 Green Salad With Blue Cheese Dressing Recipes

Green salad with blue cheese dressing is a classic dish that is both delicious and easy to make. The combination of crisp greens, tangy blue cheese dressing, and salty bacon is irresistible. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. There are many different recipes for green salad with blue cheese dressing, so you can find one that suits your taste. Some recipes call for a simple dressing made with mayonnaise, vinegar, and blue cheese, while others use a more complex dressing made with buttermilk, sour cream, and a variety of herbs and spices. No matter which recipe you choose, you're sure to enjoy this delicious salad.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED GREENS WITH BLUE CHEESE DRESSING

Mixed Greens with Blue Cheese Dressing image

I like to make this dish with whatever greens are in season. In spring, I use tender young greens from my garden, including spinach and Bibb lettuce. This salad is our favorite to serve with a baked chicken casserole. It's also perfect for potlucks-just toss the dressing with vegetables right before serving.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 quarts mixed salad greens
1 small head cauliflower, broken into florets
4 slices red onion, separated into rings
1/4 cup pimiento-stuffed olives, sliced
BLUE CHEESE DRESSING:
2 ounces blue cheese, crumbled
1/3 cup canola oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons minced fresh parsley
3 tablespoon chopped green onions

Steps:

In a large salad bowl, combine first four ingredients. Chill until serving. Combine dressing ingredients; toss with salad mixture just until coated.

Nutrition Facts :

MIXED GREEN SALAD WITH BLUE CHEESE DRESSING

Mixed Green Salad With Blue Cheese Dressing image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons red-wine vinegar
1/4 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
1/2 cup crumbled blue cheese like Roquefort, Saga or Danish blue
6 tablespoons vegetable oil
Salt and freshly ground pepper to taste
10 cups loosely packed bite-size pieces watercress, red-leaf lettuce and Belgian endive

Steps:

Combine the vinegar, garlic, mustard and cheese in a mixing bowl. Blend well. Add the oil, salt and pepper in a small mixing bowl and blend well with a wire whisk.
Place the salad greens in a bowl. Pour the dressing over the greens and toss well.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 640 milligrams, Sugar 0 grams, TransFat 0 grams

GREEN SALAD WITH BLUE CHEESE DRESSING

Green Salad with Blue Cheese Dressing image

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/2 pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 heads green lettuce, washed and spun dry
3 pounds heirloom tomatoes, mixed colors and sizes, sliced

Steps:

For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.
Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

SALAD WITH BLUE CHEESE DRESSING

Salad with Blue Cheese Dressing image

This salad is a tradition in my home each Christmas. The chunky blue cheese dressing coats the lettuce beautifully. Toss in extra vegetables to suit your family's taste. -Shirley Bedzis, San Diego, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 14-16 servings.

Number Of Ingredients 15

Ingredients

DRESSING:
1 cup 4% cottage cheese
1/2 cup crumbled blue cheese, divided
1/4 cup mayonnaise
1/4 cup plain yogurt
1/4 cup white wine vinegar
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon white pepper
SALAD:
12 cups torn Bibb or Boston lettuce
2 cups cherry tomatoes
1 small red onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups seasoned salad croutons

Steps:

In a blender, combine the cottage cheese, 1/4 cup blue cheese, mayonnaise, yogurt, vinegar, garlic, salt and pepper. Cover and process until smooth. , Pour into a small bowl; stir in the remaining blue cheese. Cover and refrigerate for 2-3 hours. In a large bowl, toss the lettuce, tomatoes, onion, olives and croutons. Serve with dressing.

Nutrition Facts : Calories 98 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 267mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GREEN SALAD WITH CRANBERRY VINAIGRETTE

Green Salad with Cranberry Vinaigrette image

Green salad that is especially pretty to serve during the Christmas holidays.

Provided by Nancy W

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sliced almonds
3 tablespoons red wine vinegar
⅓ cup olive oil
¼ cup fresh cranberries
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons water
½ red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 6.2 g, Cholesterol 10.6 mg, Fat 19.2 g, Fiber 2.7 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 405.1 mg, Sugar 1.1 g

BALSAMIC BLEU CHEESE SALAD

Balsamic Bleu Cheese Salad image

So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.

Provided by NANMURAT

Categories Salad Green Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

Ingredients

2 cups mixed baby greens
1 cup leaf lettuce - rinsed, dried and torn into bite-size pieces
8 ounces blue cheese, crumbled
1 cup chopped walnuts
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 teaspoons lemon juice

Steps:

In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g

MIXED GREEN SALAD WITH GRAPES AND BLUE CHEESE DRESSING

Mixed Green Salad with Grapes and Blue Cheese Dressing image

Categories Salad Cheese Grape

Number Of Ingredients 4

Ingredients

Two 4-ounce bags mixed baby greens
1 pound seedless red grapes
1 cup pecan halves
1 1/4 cups Blue Cheese Dressing (page 308)

Steps:

In a salad bowl, combine the greens, grapes, and pecan halves. Mix, add the dressing, and toss to coat.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Mixed Green Salad with Roquefort Vinaigrette image

Provided by Tom Seawell

Categories Salad Leafy Green Tomato Side No-Cook Vegetarian Low Cal Blue Cheese Dried Fruit Pecan Spring Bon Appétit San Francisco California Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

8 cups mixed baby greens
8 ounces plum tomatoes, seeded, diced
4 green onions, chopped
1/4 cup dried cranberries or dried currants
1/2 cup chopped pecans, toasted
1/2 cup plus 1 tablespoon olive oil
3 tablespoons raspberry vinegar or red wine vinegar
1/2 cup crumbled Roquefort cheese (about 2 ounces)

Steps:

Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

GREEN BEAN AND BLUE CHEESE SALAD

Green Bean and Blue Cheese Salad image

Fresh green beans, red onions, ripe olives and blue cheese are tossed with Italian dressing in this warm salad, a great accompaniment to grilled meat.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield Makes 6 servings, about 1/2 cup each.

Number Of Ingredients 5

Ingredients

1/3 cup prepared GOOD SEASONS Italian Dressing Mix
1 lb. fresh green beans, cut into 2-inch lengths (about 3 cups), cooked
1 small red onion, coarsely chopped
1 can (4 oz.) pitted black olives, drained, sliced
1/2 cup ATHENOS Crumbled Blue Cheese

Steps:

Microwave dressing in large microwaveable bowl on HIGH 30 sec. or until warmed.
Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ENDIVE SALAD WITH BLUE CHEESE DRESSING

Endive Salad With Blue Cheese Dressing image

I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small garlic clove, finely minced or puréed
1/2 cup plain yogurt, thinned out with a little milk if thick
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces good quality blue cheese or Roquefort, at room temperature, crumbled (about 1/2 cup)
1/2 teaspoon Dijon mustard
4 large or 6 medium endives
Minced chives
1 apple, cut in very small (1/4 inch or smaller) dice and tossed with lemon juice for garnish

Steps:

Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

Tips:

Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, crisp greens, ripe tomatoes, and a flavorful blue cheese.
Make your own blue cheese dressing: It's easy to make your own blue cheese dressing at home, and it tastes much better than store-bought. Simply whisk together mayonnaise, sour cream, blue cheese, buttermilk, and seasonings.
Don't overdress the salad: A little dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
Add some crunch: Adding some crunchy elements, such as nuts, seeds, or croutons, will add texture and interest to the salad.
Serve the salad immediately: Green salads are best enjoyed fresh. Don't let them sit around for too long, or the greens will start to wilt.

Conclusion:

Green salad with blue cheese dressing is a classic dish that is perfect for any occasion. It's light, refreshing, and flavorful, and it's also very easy to make. With a few simple tips, you can make a green salad with blue cheese dressing that will impress your friends and family. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed.