SPINACH SALAD WITH BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
- Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
- Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.
ENDIVE SALAD WITH BLUE CHEESE DRESSING
I modeled this salad after one of my own great secret weaknesses: iceberg lettuce with blue cheese dressing. The big difference here, of course, is that endive has much more flavor than iceberg, which has more texture than flavor. The bitter edge of the endive is soothed by the sharp blue cheese dressing, and the combination is set off by the small apple dice that garnishes the wedges.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
- Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.
ENDIVE AND BLUE CHEESE SALAD
Provided by Food Network Kitchen
Time 14m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.
SPINACH & WALNUT SALAD WITH BLUE CHEESE DRESSING
Just four ingredients, but this simple spinach salad really packs a punch
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
- Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.
Nutrition Facts : Calories 212 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.68 milligram of sodium
SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE
An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.
Provided by DailyInspiration
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
- Sprinkle salad with pecans, cranberries, and blue cheese.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
ENDIVE SALAD WITH CANDIED WALNUTS, ORANGE CARAMEL DRESSING AND BLUE CHEESE
You can use a lot of oranges for this recipe: Minneolas, tangerines, navels. You can also use tangerines if you prefer - whatever looks best at the supermarket. This is fun because you candy the nuts and clean the caramel off the pan by using it to make a tasty dressing. The sweetness is so good with the walnuts and bitter greens. Use endive, chicory, escarole, radicchio or whatever other bitter greens are good. Want to be dairy-free? Simply omit the blue cheese.
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the walnuts on a single layer on a rimmed baking sheet and place in the center of the oven. Toast until the nuts are golden brown, really toasted, 5 to 8 minutes. Sprinkle with salt and pepper and set aside.
- Spray a parchment paper-lined baking sheet with nonstick spray. In a large saute pan, heat the sugar over medium heat until it melts and turns a light amber color, 5 to 8 minutes. Sprinkle the walnuts in a single layer over the caramel. Spray a rubber spatula with nonstick spray and stir the nuts, quickly but carefully, to coat with the caramel. Transfer the nuts from the pan onto the prepared baking sheet, sprinkling the nuts so they separate as they land on the parchment. Season with salt.
- To the pan with the residual caramel, add the vinegar and orange juice. Warm the pan, whisking until the caramel, vinegar and orange juice are well combined. Remove from the heat. Whisk in the mustard and oil. Adjust the seasoning.
- Arrange the endive and radicchio leaves in a single layer on a family-style large platter. Intersperse the orange segments and walnuts with the endive and radicchio. Season with salt to taste. Drizzle with all of the dressing. Top with the blue cheese and parsley. Serve immediately.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.
- Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.
SPINACH & BLUE CHEESE SALAD WITH WALNUT DRESSING
A delicious salad that is quite simple to prepare. The walnuts and tomatoes can be prepared ahead of time. Works really well as an entree or a light lunch. The original recipe came from 'Australian Good Taste' magazine and stated serving size was 4, I think it is better as 2 generous serves.
Provided by EeeGee
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- FOR THE DRESSING.
- Preheat your oven to 180°C.
- Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
- Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
- FOR THE SALAD.
- Place the spinach, tomatoes and blue cheese in a large bowl.
- Drizzle with the dressing, toss gently to combine and serve immediately.
Nutrition Facts : Calories 663.6, Fat 49, SaturatedFat 13.2, Cholesterol 37.2, Sodium 2029, Carbohydrate 42.3, Fiber 11.5, Sugar 24, Protein 26.4
SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE
Categories Cheese Dairy Fruit Leafy Green Onion Vegetable Side Blue Cheese Pecan Spinach Endive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
- Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
- Sprinkle salad with pecans, cranberries, and blue cheese.
SPINACH SALAD WITH BLUE CHEESE
If you like blue cheese you'll love this salad. I don't know where I got the recipe I found it stuck at the back of my salads. The dressing is good on other salads as well
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place dressing ingredients in a sealed jar or cruet and shake well to mix.
- Toss all the salad ingredients to mix well.
- Do not add dressing until just before serving.
SPINACH AND ENDIVE SALAD WITH BLUE CHEESE DRESSING
Categories Salad Cheese Leafy Green Side Quick & Easy Blue Cheese Spinach Healthy Endive Gourmet Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.
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