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Asparagus and Blue Cheese Avocado Toast
Lunch

Asparagus and Blue Cheese Avocado Toast

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.

By Kim's Cooking Now

Buffalo Chicken Grilled Cheese
Lunch

Buffalo Chicken Grilled Cheese

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine shredded chicken, buffalo wing sauce, and blue cheese in a small bowl.
  2. 2 Preheat a small skillet over medium heat.
  3. 3 Spread 1/2 tablespoon butter on one side of a slice of bread. Place bread butter-side-down onto the skillet bottom and place pepper Jack cheese on top. Top with chicken mixture. Butter a second slice of bread with remaining butter on one side and place on top of sandwich, butter-side-up.
  4. 4 Cook sandwich in skillet until lightly browned bread and flip over; about 2 1/2 minutes per side.

By Chef Mo

Blue Cheese, Bacon and Pear Brunch Sandwiches
Lunch

Blue Cheese, Bacon and Pear Brunch Sandwiches

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.
  2. 2 Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.
  3. 3 Preheat the oven broiler.
  4. 4 Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
  5. 5 Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.

By HARLEAGHSGIRL

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Strawberry Blue Cheese Salad
Lunch

Strawberry Blue Cheese Salad

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  2. 2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  3. 3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

By CHRISPENTINA

Buffalo Chicken Mason Jar Salads
Lunch

Buffalo Chicken Mason Jar Salads

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
  2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
  3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Blue Cheese, Walnut, and Chicory Salad
Lunch

Blue Cheese, Walnut, and Chicory Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
  2. 2 Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
  3. 3 Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
  4. 4 Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
  5. 5 Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

By John Mitzewich

Buffalo Tempeh Sliders
Lunch

Buffalo Tempeh Sliders

4.5

Prep
30 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
  2. 2 Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
  3. 3 Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
  4. 4 Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

By tschieggm

Andrea's Broccoli Slaw
Lunch

Andrea's Broccoli Slaw

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Blue Cheese and Asparagus Pizza
Lunch Italian

Blue Cheese and Asparagus Pizza

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
  3. 3 Bake the asparagus in the preheated oven for 10 minutes.
  4. 4 While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
  5. 5 Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

By Cait

Cobb Salad with Ham and Homemade Dressing
Lunch

Cobb Salad with Ham and Homemade Dressing

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
  2. 2 Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
  3. 3 Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

By Soup Loving Nicole

Buffalo Chicken Grilled Cheese Sandwiches
Lunch

Buffalo Chicken Grilled Cheese Sandwiches

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine wing sauce, granulated garlic, onion powder, black pepper, paprika, and cayenne in a large saucepan. Stir over medium heat until warm, 2 to 3 minutes.
  2. 2 Toss in cooked shredded chicken, coating all the chicken pieces with the seasoning mixture, and heat through, 3 to 4 minutes. Remove from heat and stir in blue cheese crumbles.
  3. 3 Assemble the sandwiches by starting with a slice of Texas toast. Add one slice of Monterey Jack cheese, top with chicken mixture, add a second slice of cheese, then place another slice of toast on top, buttered-side up. Repeat for 4 sandwiches.
  4. 4 Place a completed sandwich in a nonstick skillet over medium-low heat, until the toast is browned and the cheese is softened, 3 to 5 minutes. Be careful not to burn the toast. Turn down the heat if the sandwich is browning too fast. Using a spatula, carefully turn the sandwich and cook until the sandwich is brown on the other side, 3 to 5 minutes.
  5. 5 Serve with additional wing sauce, if desired, ranch dressing, carrot strips, and celery sticks.

By Bibi

Curried Couscous with Asparagus and Bleu Cheese
Lunch

Curried Couscous with Asparagus and Bleu Cheese

4.3

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring 1 3/4 cups water to a boil in a saucepan. Slowly pour couscous and raisins into the boiling water while stirring. Place a cover on the saucepan, reduce heat to low, and simmer until the couscous absorbs most of the water, 8 to 10 minutes.
  2. 2 Remove saucepan from heat and set aside until couscous absorbs remaining water, about 5 minutes more. Fluff couscous with a fork.
  3. 3 Heat olive oil in a skillet over medium-high heat. Saute asparagus, green onions, and carrots in hot oil until tender-crisp, about 5 minutes.
  4. 4 Mix vinegar, sugar, curry powder, ginger, and salt together in a large bowl until the sugar is completely dissolved into the vinegar; add the couscous mixture, asparagus mixture, blue cheese, and sunflower kernels. Gently fold the mixture until the kernels are evenly distributed through the mixture.

By Ginny Maziarka

Blue Cheese Potato Salad
Lunch American

Blue Cheese Potato Salad

4.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop, leaving skins on. Set aside.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. 3 Whisk green onions, oil, vinegar, black pepper, and salt together in a large bowl. Add potatoes, bacon, and cheese; toss to coat.

By TOSWEETFORU

Spinach Salad with Blood Oranges and Macadamia Nuts
Lunch

Spinach Salad with Blood Oranges and Macadamia Nuts

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
  2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
  3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
  4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Blue Cucumber Salad
Lunch American

Blue Cucumber Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Scoop out cucumber seeds using a spoon; slice into thick half-moons, then place on a paper towel-lined plate. Sprinkle with ½ teaspoon salt; set aside.
  2. 2 Combine sour cream, onion, white wine vinegar, dill, sugar, and white pepper in a large bowl; fold in blue cheese until incorporated. Pat cucumber slices dry with paper towels; gently stir into blue cheese mixture until evenly coated.
  3. 3 Refrigerate for at least 1 hour; season with salt just before serving.

By madermouse

Tangy Pear and Blue Cheese Salad
Lunch American

Tangy Pear and Blue Cheese Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  2. 2 In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

By LARAL

Cobb Salad by Avocados From Mexico
Lunch American

Cobb Salad by Avocados From Mexico

5.0

Prep
Cook
Total

Instructions

  1. 1 Whisk together olive oil and Champagne vinegar.
  2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
  3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Everyone's Favorite Spinach Salad with Poppy Seed Dressing
Lunch American

Everyone's Favorite Spinach Salad with Poppy Seed Dressing

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk vinegar, oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
  2. 2 Layer spinach, strawberries, blue cheese, and pecans in individual bowls. Drizzle dressing generously over each salad.

By GOHIPP

Wedge Salad with Blue Cheese Dressing
Lunch American

Wedge Salad with Blue Cheese Dressing

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving.
  3. 3 Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.

By cabanagrl