Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Mash up 1/2 cup of the blue cheese in a bowl until smooth; add the mayonnaise, yogurt, lemon juice and Dijon mustard and mix until combined. Season to taste with salt and pepper. If the dressing is too thick for your taste, add a bit of buttermilk or water to thin down. Cover and refrigerate until ready to use. Lay the iceberg wedges on a platter or one on each individual plate. Top with a generous drizzle of dressing, then sprinkle with the cherry tomatoes and the remaining 1/2 cup blue cheese. Top each with strip of crispy bacon.
Time 10m Yield 2 cups. Number Of Ingredients 11 Steps:
In a small bowl, whisk the mayonnaise, sour cream, milk, vinegar, sugar, salt, garlic powder and pepper until blended. Stir in the blue cheese, bacon and chives. Cover and store in the refrigerator.
Time 1h10m Number Of Ingredients 8 Steps:
In a medium-sized bowl, mix your mayonnaise, sour cream, buttermilk, lemon juice, salt, and pepper together. Crumble your blue cheese up and chop the bacon into 1/4" bits. Mix it into the dressing. Cover and place it into the refrigerator for at least 30 minutes before serving.
Time 45m Yield 4 servings Number Of Ingredients 13 Steps:
Soak the onions in ice water for at least 20 minutes. Strain. Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop. Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Time 10m Yield 1-1/4 cups. Number Of Ingredients 9 Steps:
In a small bowl, combine all ingredients; mix well to blend. Cover and chill for at least 3 hours. Store in the refrigerator.
Time 25m Yield Makes 4 Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees. Spread each of 4 bread slices with 2 tablespoons onion jam. Top each with a quarter of the cheese, 1 1/2 slices bacon, and 1 slice bread. Melt 1 to 2 tablespoons butter on a griddle or in a heavy skillet over medium heat. Add sandwiches in batches, and cook until golden brown on both sides, about 6 minutes total, flipping once and adding more butter as needed. Transfer to a baking sheet, and bake until cheese is melted, about 5 minutes. Cut in halves or quarters, and serve hot.
Time 20m Yield 24 Number Of Ingredients 10 Steps:
In a large bowl, whisk together the blue cheese, mayonnaise, sour cream, lemon juice, hot pepper sauce, Worcestershire sauce, parsley, honey, pepper, and salt. Chill until serving.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.) Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
More about “blue cheese bacon dressing recipes”
Yield Makes 4 servings Number Of Ingredients 16 Steps:
To make the salad: Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve. To make the easy caesar dressing: Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) To make the garlic croutons Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.) Makes about 3 cups.
