SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
MESCLUN AND CHERRY SALAD WITH WARM GOAT CHEESE
Provided by Lori Longbotham
Categories Appetizer Bake Vegetarian High Fiber Graduation Father's Day Goat Cheese Cherry Spring Summer Shower Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
- Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
- Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
- Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
GOAT CHEESE AND SPINACH SALAD WITH WARM VINAIGRETTE
Here's a very simple spinach salad with a dressing that's got just a bit of a zing to it. We love goat cheese and find that it goes well with spinach.
Provided by lazyme
Categories Salad Dressings
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Several hours before serving, remove the Bucheron from the refrigerator (it should be very cold); pull off the skin that encircles the cheese.
- With a sharp knife, cut the Bucheron into 6 thin slices and place on a large plate.
- Cover with plastic wrap and let stand at room temperature until ready to assemble the salad. (If the edges crumble a bit, don't worry--put the crumbled cheese aside with the slices.).
- Wash the spinach in a sink filled with cold water, pulling the stems off the leaves.
- Drain in a colander and dry thoroughly with paper towels.
- Tear the leaves into pieces and set aside in a salad bowl.
- Combine the shallot, mustard, basil, sugar, salt, pepper to taste, vinegar, and oil in a small bowl and reserve.
- When ready to serve, toss the spinach with 3 tablespoons of the vinaigrette--enough to barely coat the leaves.
- Arrange the spinach on 6 salad plates and arrange a slice of cheese on top of each bed of spinach.
- In a small saucepan, warm the remaining vinaigrette over moderate heat.
- As it comes just to a simmer, drizzle it in equal portions over the cheese and spinach.
- Serve immediately.
Nutrition Facts : Calories 189.1, Fat 18.5, SaturatedFat 2.6, Sodium 196.8, Carbohydrate 5, Fiber 2.5, Sugar 0.7, Protein 3.4
EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM
This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.
Provided by tornadoes three
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
- To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
- In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.
Nutrition Facts : Calories 559.3, Fat 48.2, SaturatedFat 16.2, Cholesterol 61, Sodium 770.8, Carbohydrate 17.5, Fiber 3, Sugar 12.5, Protein 15.4
SPINACH SALAD WITH DRIED CHERRIES
I love spinach salads, dijon mustard and dried cherries so this was a hit with me from the get go. It's a Martha Stewart recipe and absolutely rocks! You could easily substitute dried cranberries, but the tartness of the cherries are amazing. Enjoy! Note: prep time includes time for toasting pumpkin seeds.
Provided by Love2Eat
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
- Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
- Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.
Nutrition Facts : Calories 130.3, Fat 11.1, SaturatedFat 1.7, Sodium 89.2, Carbohydrate 5.9, Fiber 2, Sugar 1.3, Protein 4.1
WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD
Provided by Daryl Getman
Categories Salad Cheese Leafy Green Mushroom Appetizer Sauté Quick & Easy Lunch Goat Cheese Bacon Spinach Bon Appétit New York Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
- Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.
WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD
This salad was on the Tra Vigne menu for many years. When all was said and done, I must have eaten a hundred pounds of it, because each time I made it, I couldn't resist taking a bite.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 32m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.
WILTED SPINACH WITH CHERRIES AND GOAT CHEESE
I can never go wrong when I prepare spinach this way. It is also lovely over pasta.
Provided by GUZA
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about 5 minutes. Toss in spinach, and cook and stir until spinach is just wilted, about 3 minutes.
- Remove from heat. Top with crumbled goat cheese just before serving.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 11.9 g, Cholesterol 2.8 mg, Fat 4.8 g, Fiber 2.8 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 77.3 mg, Sugar 5.7 g
SPINACH CHERRY SALAD
Canadian Recipe from a TV show. Posted for ZWT 2006. Sounds great!! Note: to slice pieces of cheese, warm knife with hot water, wipe dry and slice cheese.
Provided by susie cooks
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dressing:.
- Whisk together dressing ingredients.
- Salad:.
- Toss spinach with dressing in a large bowl.
- Divide spinach among 6 salad plates and top with cherries, nuts, apples and cheese.
- Serve with crusty bread.
Nutrition Facts : Calories 217.8, Fat 18.8, SaturatedFat 4, Cholesterol 8.4, Sodium 173.4, Carbohydrate 10.2, Fiber 2.1, Sugar 6.7, Protein 4.8
SPINACH SALAD AND FRIED CHèVRE
If you love spinach salad, try it topped with crispy, gooey panko crusted fried goat cheese! This topper takes it to a new level!
Provided by Lisa Lotts
Categories Salad
Time 35m
Number Of Ingredients 18
Steps:
- Heat a skillet over medium- medium high heat and add chopped bacon. Cook, stirring occasionally until bacon is browned and crisped. Transfer the bacon to a plate lined with paper towels and set aside. Reserve 2 tablespoons of rendered bacon fat for the dressing.
- Add the spinach, onion, mushrooms, tomatoes and cucumber in a salad bowl or arrange on a platter.
- Peel the eggs and slice them into quarters - set aside.
Nutrition Facts : Calories 516 kcal, Carbohydrate 19 g, Protein 15 g, Fat 42 g, SaturatedFat 12 g, Cholesterol 208 mg, Sodium 628 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS
Categories Salad Quick & Easy Lunch Goat Cheese Bacon Pecan Spinach Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
- Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
- Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
- Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.
SPINACH SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE
This versatile balsamic vinaigrette will become a staple in your kitchen.
Provided by Garnish With Lemon
Categories Soups + Salads
Time 10m
Number Of Ingredients 10
Steps:
- Place spinach, goat cheese, craisins, and nuts in a salad bowl.
- Whisk dressing ingredients together and drizzle over greens.
- Season to taste with fresh ground black pepper.
Nutrition Facts : ServingSize 2 ounces, Calories 380 kcal, Carbohydrate 23 g, Protein 8 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 380 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 23 g
WARM GOAT CHEESE SALAD WITH DRIED CHERRIES AND PANCETTA VINAIGRETTE
Steps:
- In a large serving bowl, combine mesclun and dried cherries. Crumble goat cheese on top and sprinkle with pepper.
- In a large skillet cook pancetta in oil over moderate heat, stirring, until lightly browned. Pour off about 3 tablespoons (about 1/3 cup should be left in skillet with pancetta). Add garlic and sauté mixture, stirring, until garlic is golden. Carefully add thyme and vinegar. Increase heat to moderately high and boil mixture 1 minute.
- Add hot vinaigrette to salad and toss. Serve salad immediately.
GOAT CHEESE SALAD WITH PANCETTA, DRIED CHERRY AND PORT DRESSING
Steps:
- Combine cherries and Port in heavy small saucepan. Bring to simmer over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes. Sauté pancetta in heavy large skillet over medium-low heat until crisp, about 8 minutes. Add shallots and garlic; cook 2 minutes. Add oil, then vinegar and sugar; stir until sugar dissolves. Stir in cherry mixture. Season with salt and pepper. (Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.)
- Preheat oven to 350°F. Place goat cheese slices on rimmed baking sheet. Bake until warm, about 10 minutes. Meanwhile, combine salad greens and pine nuts in bowl. Rewarm dressing and pour over salad; toss to blend. Top with warm goat cheese and serve.
SPINACH, TOFFEE PECAN AND GOAT CHEESE SALAD
From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator.
Provided by Diane Jodouin
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Preheat oven to 350°F
- Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
- Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
- Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
- Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.
Nutrition Facts : Calories 465.5, Fat 41.6, SaturatedFat 8.4, Cholesterol 15, Sodium 168.6, Carbohydrate 20, Fiber 2.4, Sugar 16.5, Protein 6.5
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