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Apple, Walnut and Bleu Cheese Salad

October 31, 2010

A great fall salad that is delicious anytime of year.  But I am a bleu cheese fan and fanatic.  This is a beautiful lunch to serve alone or as a side salad with a great steak or pork dinner.  It started with just the apples, then the bleu cheese and finally when the walnuts were added it was scrumptious.  I make a bleu cheese dressing for this salad most of the time (as if there was not enough bleu cheese) and occasionally I serve it with a simple vinaigrette.  If the truth be known it is wonderful without dressing or maybe just a drizzle of walnut oil.

Apple, Walnut and Bleu Cheese Salad


  •  1/2 Head of Romaine Lettuce (or other greens)
  • 2 Large Apples (cut in bite size)
  • 2 C. Walnuts
  • 1/2 lb. Bleu Cheese


  1. Arrange some romaine on chilled dinner plate
  2. Add a layer of apples
  3. Add walnuts all around the salad
  4. Break up the Bleu cheese and add to the top of salad
  5. Drizzle with dressing (Bleu Cheese Dressing – below)

Bleu Cheese Dressing  


  • 3/4 C. Sour Cream
  • 1/2 t. Dry Mustard
  • 1/2 t. Freshly Ground Pepper
  • 1/2 t. Salt
  • 1/2 t. Garlic Powder
  • 1 t. Worcestershire Sauce
  • 1 1/3 C. Mayonnaise
  • 4 oz. Bleu Cheese (small pieces)


  1. All all ingredients to a blender except the mayonnaise and bleu cheese
  2. Blend for 2 minutes at low-speed
  3. Add the mayonnaise and blend 1/2 minute at low-speed
  4. Blend again for 2 minutes at medium speed
  5. Crumble in the bleu cheese by hand
  6. Chill for at least 5-6 hours (make the day before for best results)

(Makes approximately 2 C.)

Bleu Cheese Dressing adapted from “The Chart House”


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