"We used to serve this salad in First Class (when service was still first class). Nearly everyone who had this salad commented on how good it was. This salad is best if served very cold and not made too far in advance of serving. Some very finely chopped onion adds to this salad also, but not on an airplane." — GRAYJETMAN
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hard-cooked egg, sieved or finely chopped
romaine lettuce leaves, torn into bite size pieces
blue cheese dressing
toasted sliced almonds
crumbled blue cheese
This was excellent and so easy. I used Bills Blue cheese dressng recipe from this site instead of bottled. Really nice first class salad!
I loved this salad! I used "Marie's" bottled Chunky Blue Cheese dressing, and so left out the crumbled blue cheese. I added extra sliced almonds and chopped up some red onion (little less than 1/4 cup) for a little extra flavor.
This recipe was very simple and made a very satisfying lunch. I added some extra almonds and blue cheese crumbles on top to "pretty it up."
Very nice combination of flavors. The recipe calls for way too much dressing and almonds though. I personally dislike my salad swimming in dressing, so I just drizzled some on, probably only about a tbsp; probably about the same amount of almonds too. I liked this a lot. Thanks!
Wow! This salad definitely is "First Class" and if you love bleu cheese it'll be right up your alley. It calls for so few ingredients it's perfect for a quick and easy lunch. I used "Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!" from this site - just enough to drizzle over top. I quartered my hard boiled egg and added some red onion and crumbled bacon. Very tasty!
Me and my husband are not big on bleu cheese, but this is a salad we both loved! It was delicious and we will make it again!! Very easy too!
super easy & fast to make & delicious! I added extra almonds for more crunch!
* Percent Daily Values are based on a 2,000 calorie diet.
First Class Bleu Cheese Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 447
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