Type what you have

Ingredients

• ✓ blue cheese
• leafy salad green mix
• pomegranate seed
• walnut
• cranberry vinaigrette

Instructions

1. 1 Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.

By Karyn Ulriksen

Ingredients

• ✓ blue cheese
• apple
• balsamic vinaigrette salad dressing
• turkey bacon
• romaine lettuce
• pecan

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

Ingredients

• ✓ blue cheese
• romaine lettuce
• tomato
• cucumber
• pecan
• cranberry
• balsamic vinaigrette

Instructions

1. 1 Layer romaine lettuce, grape tomatoes, cucumber, pecans, cranberries, and blue cheese in a large salad bowl. Toss salad with balsamic vinaigrette before serving.

By Michelle

Ingredients

• ✓ blue cheese
• olive oil
• white balsamic vinegar
• salt
• black pepper
• watermelon
• sweet onion
• mint

Instructions

1. 1 Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.

By PRINCESSCOOK1

Ingredients

• ✓ blue cheese
• red new potato
• bacon
• green onion
• olive oil
• white vinegar
• black pepper
• salt

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

Ingredients

• ✓ blue cheese
• lettuce
• egg
• bacon
• tomato
• avocado
• ham
• green onion
• blue cheese salad dressing

Instructions

1. 1 Place lettuce in a shallow salad bowl. Top with rows of hard-boiled egg, bacon, tomato, avocado, ham, blue cheese crumbles, and green onions. Drizzle with dressing.

By Yoly

Ingredients

• ✓ blue cheese
• cucumber
• salt
• sour cream
• onion
• white wine vinegar
• dill
• sugar
• white pepper

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

Ingredients

• ✓ blue cheese
• lemon
• mayonnaise
• salt
• black pepper
• celery
• green onion
• coleslaw mix
• red cabbage
• green cabbage
• carrot

Instructions

1. 1 Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

By jodi

Ingredients

• ✓ blue cheese
• ketchup
• white vinegar
• white sugar
• salt
• canola oil
• romaine lettuce
• pear
• walnut
• red onion

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

Ingredients

• ✓ blue cheese
• olive oil
• champagne vinegar
• romaine lettuce
• turkey
• avocado
• corn
• bacon
• egg
• scallion
• chive

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

Ingredients

• ✓ blue cheese
• white vinegar
• vegetable oil
• white sugar
• poppy seed
• onion
• worcestershire sauce
• paprika
• baby spinach
• strawberry
• pecan

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

Ingredients

• ✓ blue cheese
• mayonnaise
• buttermilk
• red wine vinegar
• sour cream
• white sugar
• olive oil
• garlic
• black pepper
• iceberg lettuce
• tomato
• red onion

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

Ingredients

• ✓ blue cheese
• potato
• olive oil
• balsamic vinegar
• basil
• mustard
• salt
• black pepper
• onion
• chive

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
2. 2 Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.
3. 3 Fold blue cheese and chives into potato salad until blended.

By It's A New Day

Ingredients

• ✓ blue cheese
• cider vinegar
• mustard
• sugar
• olive oil
• salt
• black pepper
• beet
• cannellini bean
• arugula
• walnut

Instructions

1. 1 Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
2. 2 Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
3. 3 Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

By Cans Get You Cooking

Ingredients

• ✓ blue cheese
• carrot
• almond
• garlic
• olive oil
• salt
• black pepper
• honey
• cider vinegar
• cranberry
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
3. 3 Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. 4 Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

By Morgan

Ingredients

• ✓ blue cheese
• field green
• pear
• red onion
• pecan
• mayonnaise
• apple cider vinegar
• maple syrup
• brown sugar
• salt
• black pepper
• walnut oil

Instructions

1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Ingredients

• ✓ blue cheese
• chicken breast
• lemon
• rosemary
• chicken broth
• walnut
• celery
• mayonnaise
• brown mustard
• salt
• pepper
• garlic powder

Instructions

1. 1 Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
2. 2 In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

By BASKETBALLMAMA

Ingredients

• ✓ blue cheese
• walnut
• spinach
• tomato
• avocado
• red onion
• cranberry
• walnut oil
• red raspberry jam
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread walnuts in a single layer on a baking sheet. Toast in the preheated oven until walnuts begin to brown, about 5 minutes.
3. 3 Combine walnuts, spinach, tomatoes, avocado, red onion, cranberries, and blue cheese in a large bowl.
4. 4 Whisk walnut oil, jam, and vinegar together in a small bowl: season with salt and black pepper. Pour over salad; toss to coat.

By Allrecipes Member

Ingredients

• ✓ blue cheese
• sour cream
• mayonnaise
• apple cider vinegar
• mustard
• white sugar
• cabbage
• carrot
• grape
• bacon
• salt
• black pepper

Instructions

1. 1 Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
2. 2 Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

By Teemo

Ingredients

• ✓ blue cheese
• almond
• olive oil
• cranberry
• red wine vinegar
• water
• mustard
• garlic
• salt
• black pepper
• salad green
• red onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until nuts begin to brown, about 5 minutes.
3. 3 Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until vinaigrette is smooth.
4. 4 Toss mixed greens, almonds, onion, and blue cheese with vinaigrette in a large bowl until evenly coated.

By Nancy W

Ingredients

• ✓ blue cheese
• water
• red potato
• green bean
• bacon
• white wine vinegar
• olive oil
• mayonnaise
• mustard
• salt
• black pepper
• green onion

Instructions

1. 1 Fill a large bowl with iced water. Line a baking sheet with a dish towel.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
3. 3 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
4. 4 Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

By Krissy

Ingredients

• ✓ blue cheese
• almond
• sugar
• red leaf lettuce
• green onion
• apple
• avocado
• cranberry
• red wine vinegar
• sugar
• salt
• pepper
• vegetable oil

Instructions

1. 1 Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
2. 2 In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
3. 3 Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

By Christine720

Ingredients

• ✓ blue cheese
• chicken
• bacon
• cucumber
• celery
• apple
• mayonnaise
• sweet onion
• basil
• lemon juice
• ginger root
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Mix chicken, bacon, cucumber, celery, and apple in a large bowl.
2. 2 Whisk mayonnaise, blue cheese, sweet onion, basil, lemon juice, ginger, Worcestershire sauce, salt, and pepper together in a bowl; pour over the chicken mixture and toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Deb Constantineau

Ingredients

• ✓ blue cheese
• olive oil
• ground chicken
• onion
• garlic
• salt
• black pepper
• chicken stock
• buffalo wing sauce
• red wine vinegar
• brown sugar
• worcestershire sauce
• neufchatel cheese
• cheddar cheese
• hamburger bun

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
2. 2 Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

By Jason Ponticelli

Ingredients

• ✓ blue cheese
• parmesan cheese
• green onion
• mozzarella cheese
• red bell pepper
• cherry tomato
• cauliflower
• basil
• garlic
• olive oil
• penne pasta
• cayenne pepper
• black pepper
• garlic powder
• salt
• white vinegar
• honey mustard
• milk
• sour cream
• mayonnaise

Instructions

1. 1 Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; transfer to a large bowl.
3. 3 Heat olive oil in a small skillet over medium heat. Add garlic and basil; cook and stir until fragrant, 3 to 4 minutes. Pour garlic mixture over penne.
4. 4 Add cauliflower, tomatoes, bell pepper, mozzarella cheese, green onion, and Parmesan cheese to penne mixture. Drizzle salad with dressing; toss to combine and coat. Cover the bowl; refrigerate to blend flavors, about 1 hour.

By OlgaB

Ingredients

• ✓ blue cheese
• spinach
• red grape
• pumpkin seed
• blue cheese salad dressing

Instructions

1. 1 Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

By MAMAHENMISSY

Ingredients

• ✓ blue cheese
• bread
• butter
• avocado
• asparagus
• olive oil

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

Ingredients

• ✓ blue cheese
• buffalo wing sauce
• chicken
• white bread
• pepper jack cheese
• butter

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

Ingredients

• ✓ blue cheese
• baby green
• lettuce
• walnut
• balsamic vinegar
• olive oil
• lemon juice

Instructions

1. 1 In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
2. 2 In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.

By NANMURAT

Ingredients

• ✓ blue cheese
• pear
• apple juice
• bacon
• rosemary focaccia bread
• square roll

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