1 cup blue cheese dressing, homemade or store-bought (add a few tablespoons of milk or cream to this blue cheese dip for a quick and easy homemade dressing!) Crumbled cooked bacon (optional) ...

Monica from The Board Couple is serving up fresh inspiration with her Chopped Charcuterie Salad. Perfectly balanced, ...

By Sheryl Julian Globe Correspondent, Updated January 28, 2020, 12:00 p.m. Chopped Salad with Blue Cheese Dressing Sheryl Julian for The Boston Globe ...

While the walnuts are toasting, make the dressing. Whisk together ⅓ cup Greek yogurt, 1 ½ tablespoons olive oil, 1 ½ teaspoons fresh lemon juice, ½ teaspoon whole grain mustard, ¾ teaspoon ...

We’re celebrating all things French and blue cheese this week at StyleBlueprint. We’ve dubbed it “StyleBleuprint Week” (get ...

Pungent blue cheese makes two big appearances in this bold chopped salad — both whisked into the dressing and scattered over top. Cookbook author and cheese expert Laura Werlin pairs this ...

2 heads endive, thinly sliced 1 cup walnuts, toasted and coarsely chopped ¾ cup blue cheese, crumbled (Maytag, Danish or Cabrales) Need a break? Play the USA TODAY Daily Crossword Puzzle.

Stir egg, milk and oil together. Add cornbread mix, Cheddar cheese, 1/2 cup blue cheese, diced hot wings, red pepper flakes and 2 tablespoons chopped cilantro. Stir until well blended.

Taste the salad, adding additional dressing as desired and seasoning to taste with salt and pepper. Divide the salad among 4 plates, topping each with the remaining cheese and pumpkin seeds.