114 salad with and roquefort cheese Recipes

bacon, diced (about 3/4 cup), mayonnaise, white wine vinegar, vegetable oil, crumbled roquefort cheese (about 4 oz), heads butter lettuce , outer leaves removed, remaining leaves torn into large pieces, dried cherries (preferably tart ones)

head iceberg lettuce, watercress, curly endive, head romaine, minced chives, chicken breast cooked, diced into small cubes, bacon, cooked and diced (thick good stuff!), avocado, peeled and diced, peeled tomatoes , chopped and seeded, hard cooked eggs, peeled and diced, roquefort cheese, crumbled, brown derby dressing, water, red wine vinegar, sugar, freshly squeezed lemon juice, salt, freshly ground black pepper, worcestershire sauce, dry mustard, garlic, finely minced, full-flavored olive oil, salad oil, a note from the brown derby : the water is optional, depending upon the degree of oiliness desired in the dressing., blend all ingredients together , except oils. add olive and salad oils. mix well.

chicken breasts, cooked and finely diced, iceberg lettuce, washed and chopped, romaine lettuce, washed and chopped, tomatoes, washed and chopped, avocado, thinly sliced, bacon, cooked and finely chopped, hard-boiled eggs, , finely chopped, grated roquefort cheese, salad dressing

fresh spinach, salad oil, garlic flavored vinegar or 2 tbsp wine vinegar, artichoke hearts, roquefort cheese, crumbled

seedless watermelon, cut in 1 inch cubes or balls (reserve juice), tomatoes or 1 1/2 cups grape , halved, goat cheese or 1/2 cup stilton cheese or 1/2 cup gorgonzola or 1/2 cup roquefort cheese, crumbled, scallion, minced, salt, extra virgin olive oil, sherry wine vinegar, cayenne, cilantro or 1/2 cup parsley, roughly chopped

mesclun salad greens, firm, ripe pears , cut into 1/4-inch slices, seedless red grapes, halved, red onion, thinly sliced, spiced pecans, maple-mustard vinaigrette, roquefort cheese, chilled and crumbled, freshly ground black pepper

romaine lettuce , torn into bite-size pieces, pear, sliced, blueberries, strawberry, sliced, lime juice, oil, honey, ginger, roquefort cheese (can use shredded monterey jack) or 1/4 cup blue cheese (can use shredded monterey jack)

head iceberg lettuce, heirloom tomatoes (brandywine), yellow bell pepper, japanese cucumber, fine sea salt, blue cheese dressing, cilantro (finely chopped ), parsley (finely chopped ), chives (finely chopped ), tarragon (finely chopped ), roquefort cheese (crumbled ), hass avocado (sliced )

head leaf lettuce , torn into bite-size pieces, pears, peeled,cored and chopped, lemon juice, roquefort cheese, crumbled, avocado, peeled,pitted,and diced, sliced green onion, white sugar, pecans, olive oil, red wine vinegar, white sugar, prepared mustard, garlic, chopped, salt, fresh ground black pepper

mayonnaise, shallot, minced, sherry wine vinegar, garlic clove, minced, dijon mustard, crumbled roquefort cheese, whipping cream, beets, tops trimmed, hearts of romaine lettuce , quartered lengthwise, ends left intact, red onion, thinly sliced, watercress bunch, thick stems trimmed, walnut halves, toasted

walnut halves, toasted, sliced bacon, pears, sliced (bosc work best), nonstick vegetable cooking spray, ruby port, shallot, sliced, olive oil, red wine vinegar, crumbled roquefort cheese

ruby port, shallot, sliced, good quality olive oil, red wine vinegar, salt & freshly ground black pepper, cayenne pepper, bacon, firm and ripe bosc pear, fresh mushrooms, sliced, roquefort cheese, crumbled

dijon mustard, red wine vinegar, minced shallots, extra virgin olive oil, salt and pepper, to taste, endives , center removed and julienned, pears, cored and cut into medium dice, shelled walnuts, crumbled roquefort cheese

bacon, diced (about 3/4 cup), mayonnaise, white wine vinegar, vegetable oil, crumbled roquefort cheese (about 4 oz), heads of butter lettuce , outer leaves removed (reserve for another use), remaining leaves torn into large pieces, dried cherries (preferably tart; about 3 oz)

ruby port, orange juice, pomegranate juice , or cranberry juice, minced garlic, shallots, minced, egg yolk, red wine vinegar, safflower or peanut oil, walnut oil, salt and pepper, to taste, romaine hearts, cleaned and torn, salt and pepper, to taste, ruby red grapefruit segments , about 2 grapefruits, roquefort cheese, crumbled, walnuts, lightly toasted and skins rubbed off, seeds from 1 ripe pomegranate

red wine vinegar, lemon juice, dijon mustard, garlic cloves (can use more ), sugar (or to taste), salt and black pepper, olive oil, grated parmesan cheese (optional or to taste), boneless skinless chicken breasts (cooked and cut into thick strips), avocados, romaine lettuce (torn into pieces), bacon , cooked until crisp, firm ripe tomatoes, chopped, cucumber, peeled and chopped (seeds removed), roquefort cheese, crumbled (can use feta cheese also), hard-boiled eggs, sliced, grated parmesan cheese (optional)

buffalo chicken tenders or 1 1/2 lbs spicy chicken tenders, chopped green onion, diced celery, chopped tomatoes, diced avocado, italian dressing, salt & pepper, head iceberg lettuce, washed and cored, roquefort cheese , dressing or 1 1/2 cups blue cheese dressing, crumbled blue cheese

bacon, crumbled, peeled chopped shallot (1 small), apple cider, salt, fresh ground black pepper, roquefort cheese or 1/4 cup other blue cheese, crumbled, shredded cabbage, diced red bell pepper