Chopped Blue Cheese Salad Recipe

Name: Chopped Blue Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied cinnamon pecans; 1/3 cup sliced-lengthwise pecans; 1/2 teaspoon cinnamon; 1 tablespoon dark brown sugar; 1 1/2 teaspoons butter, melted; Salad; 3 cups chopped bibb lettuce or 3 cups butter lettuce; 3 cups chopped redleaf lettuce; 3 cups chopped iceberg lettuce; 1 green onion, chopped; Blue cheese vinaigrette; 1/4 cup olive oil; 1/4 cup white vinegar or 1/4 cup champagne vinegar; 1/4 teaspoon balsamic vinegar; 2 teaspoons Dijon mustard; 2 tablespoons sour cream; 2 tablespoons chopped fresh basil; salt & freshly ground black pepper, to taste; 1/2 cup crumbled blue cheese

Servings: persons

Candied cinnamon pecans
1/3 cup sliced-lengthwise pecans
1/2 teaspoon cinnamon
1 tablespoon dark brown sugar
1 1/2 teaspoons butter, melted
Salad
3 cups chopped bibb lettuce or 3 cups butter lettuce
3 cups chopped redleaf lettuce
3 cups chopped iceberg lettuce
1 green onion, chopped
Blue cheese vinaigrette
1/4 cup olive oil
1/4 cup white vinegar or 1/4 cup champagne vinegar
1/4 teaspoon balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons sour cream
2 tablespoons chopped fresh basil
salt & freshly ground black pepper, to taste
1/2 cup crumbled blue cheese

1
Preheat oven to 375 degrees F.
2
Slice each pecan half into three lengthwise pieces.
3
Mix together the cinnamon and brown sugar.
4
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
5
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
6
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
7
Chop the lettuces into smallish bitesized pieces; use a salad spinner to wash and dry them.
8
Slice the green onion.
9
Whisk together the vinaigrette ingredients.
10
Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
11
Add the vinaigrette and toss thoroughly to coat.
12
Sprinkle with the chopped onion.
13
Break the cooled pecan slices apart and sprinkle them over the salad.
14
Serve and enjoy!
15
Note: if taking this to a picnic or potluck, make sure you prepare it just before you go or the lettuces will get a bit limp after a couple of hours - it'll still tastes good, though.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Candied cinnamon pecans, 1/3 cup sliced-lengthwise pecans, 1/2 teaspoon cinnamon, 1 tablespoon dark brown sugar, and more.

Yes, Chopped Blue Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Blue Cheese Salad

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