Blue Cheese Tossed Salad Recipe

5 1 2
Blue Cheese Tossed Salad Recipe
Blue Cheese Tossed Salad Recipe photo by Taste of Home
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Blue Cheese Tossed Salad Recipe

Read Reviews
5 1 2
Publisher Photo
“The combination of creamy blue cheese, tart apples and tangy lime dressing in this unique, easy salad keeps people asking for the recipe,” says Heather Koetsier, Grand Rapids, Michigan.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup sliced almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 medium red apple, chopped
  • 1 teaspoon grated lime peel
  • DRESSING:
  • 1/2 cup olive oil
  • 1-1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon white pepper

Directions

In a small skillet over medium heat, cook the almonds, salt and pepper in butter for 5-6 minutes or until toasted, stirring occasionally. Drain on paper towels.
In a large bowl, combine the romaine, blue cheese, apple, lime peel and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Yield: 10-12 servings.
Originally published as Blue Cheese Tossed Salad in Simple & Delicious November/December 2007, p40

  • 1/2 cup sliced almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 package (10 ounces) hearts of romaine salad mix
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 medium red apple, chopped
  • 1 teaspoon grated lime peel
  • DRESSING:
  • 1/2 cup olive oil
  • 1-1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon white pepper
  1. In a small skillet over medium heat, cook the almonds, salt and pepper in butter for 5-6 minutes or until toasted, stirring occasionally. Drain on paper towels.
  2. In a large bowl, combine the romaine, blue cheese, apple, lime peel and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Yield: 10-12 servings.
Originally published as Blue Cheese Tossed Salad in Simple & Delicious November/December 2007, p40

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jbug827 User ID: 1013132 209204
Reviewed Jan. 15, 2011

"LOVE this salad!! Had it tonight with steak and baked potato and it was the star of the meal! Will add grilled chicken to it for a main dish salad next time. A winner for sure!"

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