Best 10 Spring Greens With Blue Cheese And Fruits Recipes

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Spring greens with blue cheese and fruits create a delicious and refreshing combination of flavors and textures. From the slightly bitter tang of the greens to the creamy sharpness of the blue cheese and the sweetness of the fruits, this is a dish that will delight your taste buds. With the right recipe, you can easily prepare this dish at home and enjoy a healthy, flavorful, and visually appealing meal.

Here are our top 10 tried and tested recipes!

BLUE CHEESE & BERRY TOSSED SALAD



Blue Cheese & Berry Tossed Salad image

The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant's signature salad.-Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 10

1 package (5 ounces) spring mix salad greens
1 cup (4 ounces) crumbled blue cheese
1 cup fresh blueberries
1 cup pecan halves, toasted
VINAIGRETTE:
1/2 cup olive oil
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons raspberry vinegar
1/8 teaspoon pepper
Dash salt

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.

Nutrition Facts : Calories 177 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SHERRIED GREENS WITH FRUIT AND BLUE CHEESE



Sherried Greens with Fruit and Blue Cheese image

Embellish a special dinner with this simply sensational salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 9

1/4 cup dry sherry or apple juice
2 tablespoons raspberry, balsamic or red wine vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
8 cups bite-size pieces mixed salad greens
1 medium pear, thinly sliced
1 cup sliced strawberries
1 small red onion, thinly sliced
1/4 cup finely crumbled blue cheese (1 ounce)

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.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg

MIXED GREENS WITH STRAWBERRIES



Mixed Greens with Strawberries image

So quick and easy to prepare, this is a busy mom's dream recipe. If you're in a rush, go ahead and use red wine vinaigrette for the homemade dressing. -Mary Perso, Brookfield, WI

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 package (5 ounces) spring mix salad greens
1 cup sliced fresh strawberries
2 tablespoons sliced almonds, toasted
DRESSING:
2 tablespoons sugar
2 tablespoons canola oil
4 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard

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.

Nutrition Facts :

SPRING GREEN SALAD WITH PARSLEY & BLUE CHEESE



Spring green salad with parsley & blue cheese image

Serve this vibrant salad with blue cheese as a light supper or side dish. Kale or chard will also work in place of the spring greens

Provided by Samuel Goldsmith

Categories     Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
½ large bunch of parsley, chopped
250g ready-cooked quinoa
1 small red onion, finely sliced
100g blue cheese, crumbled (ensure vegetarian if needed)
1 lemon, zested and juiced
1 tsp Dijon mustard
1 tbsp rapeseed oil
35g walnuts, roughly chopped (optional)

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.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SPRING GREENS WITH BERRIES



Spring Greens with Berries image

My busy sister-in-law gave me this refreshing salad recipe years ago, and it quickly became a favorite with my family-just as it is with hers. It's crisp, colorful, goes together in a snap and complements a variety of entrees. Plus, the dressing can be refrigerated several days for make-ahead convenience. -Vikki Peck, Poland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 14

2 packages (5 ounces each) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1/2 cup slivered almonds, toasted
ORANGE VINAIGRETTE:
1/4 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

THREE GREENS AND FRUIT WITH VINAIGRETTE



Three Greens and Fruit with Vinaigrette image

Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months, and is a beautiful addition to any holiday table!

Provided by MARIA GEE

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

Time 1h20m

Yield 12

Number Of Ingredients 13

6 tablespoons white wine vinegar
6 tablespoons vegetable oil
1 red onion, thinly sliced
¼ cup white sugar
¼ teaspoon salt
2 dashes hot pepper sauce
¾ teaspoon ground black pepper to taste
½ cup coarsely chopped walnuts
1 head romaine lettuce, torn
1 head butter lettuce, torn
2 bunches fresh spinach leaves
2 pears, cored and sliced
1 (4 ounce) package feta cheese

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.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 13.7 g, Cholesterol 8.4 mg, Fat 12.5 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 203.9 mg, Sugar 8.5 g

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



Greens With Fruit, Cheese, and Nuts (Mark Bittman) image

Make and share this Greens With Fruit, Cheese, and Nuts (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb fresh pear (can use other fresh fruit or 1 cup dried)
1 tablespoon fresh lemon juice
4 ounces gorgonzola
3/4 cup shelled walnuts
6 cups mixed greens, washed, dried, and torn into bite-size pieces
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt
fresh ground black pepper
1 large shallot, cut into chunks (optional)

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)



Spring Greens Fruit Salad (Crowd Size) image

What a beautiful and inviting salad boasting colorful fruit and greens! Best of all, YOU can make it--it's easy!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 12

Number Of Ingredients 10

1/2 cup champagne vinegar or white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons honey
1 tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves
Dash of salt
6 cups mixed baby greens
2 cups sliced strawberries
2 peaches, pitted and thinly sliced
1 cup diced Gouda cheese (4 ounces)
1/2 cup hazelnuts, toasted and coarsely chopped

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.

Nutrition Facts : Calories 145, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING



Spring Salad with Blueberry Balsamic Dressing image

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Provided by Web Spinner

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

2 cups mixed spring greens
1 cup sliced strawberries
1 cup blueberries
½ cup crumbled blue cheese
½ cup toasted walnuts
¼ cup fresh blueberries
¼ cup balsamic vinegar
¼ cup olive oil
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.8 g, Cholesterol 12.7 mg, Fat 28.3 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 5.9 g, Sodium 333.4 mg, Sugar 11.6 g

BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING



Bitter Greens and Grapes with Blue Cheese Dressing image

Yield Makes 6 servings

Number Of Ingredients 13

1/3 cup 1% fat cottage cheese
3 tablespoons nonfat plain yogurt
2 tablespoons well-shaken buttermilk
2 teaspoons water
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 1/2 oz blue cheese (scant 1/4 packed cup)
1/8 teaspoon salt
1/8 teaspoon black pepper
6 ounces frisée, torn into bite-size pieces (5 cups)
8 ounces escarole , core and tough leaves discarded, torn into bite-size pieces (4 1/2 cups)
1 head radicchio (1/4 pound), cut into 1/2-inch pieces (2 cups)
1 cup red seedless grapes, halved

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.

Tips:

  • Choose the right greens: Arugula, spinach, and watercress are all great choices for this salad. They're tender and have a slightly peppery flavor that pairs well with the sweetness of the fruits and the tanginess of the blue cheese.
  • Don't overdress the salad: A little bit of vinaigrette goes a long way in this salad. Too much dressing will weigh it down and make it soggy.
  • Use a variety of fruits: The sweetness of the fruits is a key component of this salad. Try using a mix of berries, stone fruits, and citrus fruits.
  • Don't be afraid to experiment: This salad is a great opportunity to get creative. Try adding different nuts, seeds, or herbs to change up the flavor.

Conclusion:

Spring greens with blue cheese and fruits is a delicious and refreshing salad that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this salad a try!

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