Best 10 Spring Greens With Blue Cheese And Fruits Recipes

BLUE CHEESE & BERRY TOSSED SALAD

Steps:

• In a salad bowl, combine the salad greens, cheese, blueberries and pecans., In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Serve immediately.

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE

Steps:

• In tightly covered container, shake all Sherry Vinaigrette ingredients until sugar is dissolved.
• On 8 salad plates, arrange salad greens, pear, strawberries and onion. Pour vinaigrette over salads. Sprinkle with cheese.

MIXED GREENS WITH STRAWBERRIES

Steps:

• Combine the salad greens, strawberries and almonds in a large bowl. Whisk dressing ingredients in a small bowl; pour over salad mixture and toss to coat.

SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE

Steps:

• Put the kettle on to boil. Tip the spring greens into a large heatproof bowl and cover with boiling water from the kettle, then leave to stand for 2 mins to soften slightly. Drain well, then tip onto a plate lined with kitchen paper. Spread the greens out in a single layer so the paper can absorb as much of the excess water as possible. Leave to cool for 2 mins.
• Meanwhile, toss the parsley, quinoa and red onions together. Mix in the spring greens, then scatter over the cheese and toss gently with your hands to combine.
• Whisk the lemon zest and juice, the mustard and rapeseed oil together in a jug to make a dressing. Pour this over the spring green salad and toss gently to combine. Tip the salad onto a large serving platter or spoon into individual bowls and scatter over the walnuts, if using. Serve immediately.

SPRING GREENS WITH BERRIES

Steps:

• In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

THREE GREENS AND FRUIT WITH VINAIGRETTE

Steps:

• In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
• In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
• In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

GREENS WITH FRUIT, CHEESE, AND NUTS (MARK BITTMAN)

Steps:

• Make the vinaigrette: combine oil, vinegar, salt, and pepper in a blender; turn the.
• machine on; a creamy emulsion will form within 30 seconds; taste and add more.
• vinegar a teaspoon at a time until the balance tastes right to you.
• Add in shallot, if using, and turn the machine on and off a few times until the shallot is minced within the dressing; taste, adjust seasoning; serve at room temperature.
• Make the salad: peel and core the fruit; if large, cut fruit into ½ inch chunks.
• Toss the fruit with the lemon juice; cover and refrigerate for up to 2 hours.
• Crumble the cheese into small bits; cover and refrigerate until needed.
• Place the nuts in a dry skillet, turn the heat to medium, and toast then, shaking the pan frequently until they are aromatic and beginning to darken in color, 3-5 minutes.
• When you are ready to serve, toss the pears, cheese, and greens together with as much of the dressing as you like.
• Chop the nuts coarsely, sprinkle them over all and serve.
• Other good fruit, cheese, and nut combinations.
• *grapes, parmesan, pine nuts.
• *oranges, manchego, almonds.
• *apricots, goat cheese, pecans.
• *dried apricots, blue cheese, walnuts.
• *cantaloupe or honeydew, cotija, pepitas.
• *blueberries, asiago, pistachios.
• *dried plums, feta, hazelnuts.
• *dried pineapple, Brie, cashews.
• *peaches, ricotta salata, pecans.
• *plums, fontina, almonds.

SPRING GREENS FRUIT SALAD (CROWD SIZE)

Steps:

• Mix vinegar, oil, honey, marjoram and salt.
• In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING

Steps:

• Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
• Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING

Steps:

• Purée all dressing ingredients in a blender until very smooth, about 1 minute.
• Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.