77 basil blue salad Recipes

olive oil, seasoned rice vinegar, country-style dijon mustard, salt, dried crushed red pepper, mixed salad greens, fresh basil leaves, coarsely chopped, ripe pears, thinly sliced, fresh navel oranges, sectioned, avocados, sliced, blue cheese, crumbled

eggs, boiled, stalk celery, finely diced, yellow sweet onions, finely diced, mayonnaise, sweet pickle relish, extra virgin olive oil, prepared mustard, italian salad dressing mix, cider vinegar, dried sweet basil leaves, dried dill, turmeric, worcestershire sauce, white pepper

copycat outback chopped salad recipe, member asked me to help her find a good, delicious chopped salad ., i thought this was a superb choice ., i hope she and others will love this., candied cinnamon pecans, sliced-lengthwise pecans, cinnamon, dark brown sugar, butter, melted, blue cheese vinaigrette, olive oil, white vinegar or champagne vinegar, balsamic vinegar, dijon mustard, sour cream, chopped fresh basil, salt & freshly ground black pepper, to taste, crumbled blue cheese, salad, chopped bibb lettuce or butter lettuce, chopped red leaf lettuce, chopped iceberg lettuce, green onion, chopped, preheat oven to 375 degrees f., candied cinnamon pecans, pecan half into three lengthwise pieces. mix together the cinnamon and brown sugar. toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside., blue cheese vinaigrette, whisk together the vinaigrette ingredients .

rice wine vinegar, chopped fresh basil leaves, sugar, salt, freshly ground black pepper, extra-virgin olive oil, ears corn, grilled in the husk , kernels removed, sweet onion (such as vidalia or walla walla), halved and thinly sliced, sweet 100 tomatoes or cherry tomatoes, halved, blue cheese, crumbled, fresh basil sprigs, for garnish

colossal prawns, peeled to tail, deveined, cajun spices, mccormick citrus pepper, garlic salt, olive oil, 1 part, sweet vermouth, lemon zest, lime zest, orange zest, tangerine zest, extra virgin olive oil, thyme, basil, salt, black pepper, white pepper, garlic powder, olivier balsamic vinegar, blue agave syrup, tangerine , juice from, roasted garlic cloves, chopped fine and mashed, extra virgin olive oil, pinot noir wine, blue cheese, crumbles crumbled fine, mixed greens, salad mix

olive oil or salad oil, white wine vinegar, sliced green onion or snipped fresh chives, snipped fresh basil or 1/2 tsp dried basil, crushed, sugar, dijon-style mustard, salt, spinach leaves, roma tomatoes, sliced, red tomatoes, sliced, yellow tomato, sliced, red cherry tomatoes, halved, yellow cherry tomatoes, halved, crumbled feta , gorgonzola, or blue cheese (2 oz), freshly ground black pepper

tomatoes, cored , cut in half lengthwise, sliced (about 3 1/4 lb), basil leaves, cut in thin strips, capers, balsamic vinegar, olive oil, crumbled blue cheese

sliced-lengthwise pecans, cinnamon, dark brown sugar, butter, melted, chopped bibb lettuce or 3 cups butter lettuce, chopped redleaf lettuce, chopped iceberg lettuce, green onion, chopped, olive oil, white vinegar or 1/4 cup champagne vinegar, balsamic vinegar, dijon mustard, sour cream, chopped fresh basil, salt & freshly ground black pepper, to taste, crumbled blue cheese

grated lime zest, fresh lime juice, honey, chopped fresh basil, fresh ground pepper, extra virgin olive oil, cantaloupes, halved and seeded, crumbled blue cheese, pecans, toasted and chopped, salt

red bell peppers, cut in half, yellow bell peppers, cut in half, blue cheese, crumbled, cream cheese, softened, tomato-basil vinaigrette, mixed salad greens

crumbled blue cheese, evaporated milk, ricotta cheese, salad oil, lemon juice, salt, pepper, green onions, chopped, fresh basil leaves

asian pears, crumbled blue cheese, pecan halves, toasted, heads romaine lettuce, leaves only, balsamic vinegar, garlic, crushed, fresh basil leaves, minced, honey, salt, pepper, olive oil

fresh arugula, fresh blueberries, fresh flat-leaf parsley sprigs, loosely packed basil leaves, coarsely chopped chives, crumbled blue cheese, coarsely chopped fresh tarragon, raspberry vinaigrette, salted roasted almonds

butter or 2 cups bibb lettuce, red leaf lettuce, iceberg lettuce, green onion, chopped, olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey, fresh basil, finely chopped, salt, black pepper, freshly ground, blue cheese, crumbled, candied pecans, halves chopped

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

penne pasta, cooked and cooled to room temp, tomatoes or 2 cups grape , halved, fresh basil leaves, lightly packed or 4 tbsp dried basil, crumbled blue cheese, olive oil, white wine vinegar, salt and pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

dried minced onion, dried parsley flakes, dried basil, poppy seeds, bone-in chicken thighs (about 3 lb), skin removed, chunky blue cheese salad dressing, bacon strips, cooked and crumbled