BABY SPINACH SALAD WITH BERRIES, PECANS & GOAT CHEESE IN RASPBERRY VINAIGRETTE
This baby spinach salad with fresh berries, pecans and goat cheese always elicits oohs and aahs.
Provided by Jennifer Segal
Categories Salads
Yield 4
Number Of Ingredients 12
Steps:
- Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
- In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
Nutrition Facts : Calories 481, Fat 37g, Carbohydrate 33g, Protein 9g, SaturatedFat 6g, Sugar 26g, Fiber 5g, Sodium 296mg, Cholesterol 13mg
APPLE-CRANBERRY SPINACH SALAD WITH GOAT CHEESE
The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries--and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can't find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.
Provided by Pam Lolley
Categories Healthy Spinach Salad Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl; slowly whisk in olive oil until completely blended.
- Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately.
Nutrition Facts : Calories 214 calories, Carbohydrate 22 g, Fat 13 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 210 mg, Sugar 16 g
SPINACH SALAD WITH PEARS, WALNUTS AND GOAT CHEESE
Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Chop 1 pear and slice remaining two.
- Put chopped pear, oil, vinegar, mustard and honey into a blender and purée.
- Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.
- Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately.
- Three Twists on the OriginalApple Cheddar Spinach SaladReplace pears with apples, walnuts with pine nuts and goat cheese with small cubes of sharp cheddar. Quinoa Spinach Pear SaladAdd 1 cup cooked and cooled quinoa to spinach salad mixture.Fig Spinach SaladReplace pears with 3/4 cup dried figs (1/4 cup chopped for dressing, remainder sliced thinly in salad).
Nutrition Facts : Calories 340 calories, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 10 milligrams, Sodium 230 milligrams, Carbohydrate 28 grams, Protein 8 grams
SPINACH SALAD WITH BAKED GOAT CHEESE
This is a wonderful way to add elegance and flavor to spinach. The warm goat cheese melts in your mouth and nicely accents the balsamic vinegar.
Provided by RADIOGIRL
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange the spinach on four plates.
- In a skillet, melt butter over medium heat, and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture.
- Place a slice or two of goat cheese on each serving of spinach, and drizzle the salads with olive oil and balsamic vinegar.
Nutrition Facts : Calories 480 calories, Carbohydrate 13 g, Cholesterol 41.2 mg, Fat 43.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 14.4 g, Sodium 344.6 mg, Sugar 6.2 g
STRAWBERRY SPINACH SALAD WITH BAKED GOAT CHEESE
I absolutely love this salad.It has strawberry, spinach, pecans, baked goat cheese and is drizzled with balsamic vinegar salad dressing. Strawberry and balsamic vinegar are match made in heaven. What a Perfect combination.We totally enjoyed this Salad with a warm bite of baked Goat Cheese and crunchiness of Pecans in every...
Provided by Grishma Shah
Categories Other Side Dishes
Time 15m
Number Of Ingredients 11
Steps:
- 1. Freeze goat cheese for at least 30 minutes. Pre-heat oven to 375?F. Remove goat cheese from freezer, and slice into thick rounds. Dredge the goat cheese in the bread crumbs, making sure to completely cover the cheese. Place goat cheese rounds on a baking sheet. Place pecan halves in an even layer on same baking sheet. Bake until pecans are toasted, about 5-6 minutes. Remove from oven, and roughly chop pecans. Set aside.
- 2. While you are waiting for 6 minutes, start preparing for Spinach salad so that you can immediately serve it with warm goat cheese.
- 3. In a small bowl, combine the balsamic vinegar, honey, EVOO, and mustard. Whisk until well combined. Season with salt and pepper. Clean strawberries and spinach with water but make sure they are completely dry before you use them otherwise the dressing won't be able to cover the salad properly ( Use salad spinner for best results).
- 4. Now Toss the spinach, strawberries, and green onions (if using) in a large bowl. Drizzle dressing over the mixture, and toss to combine. Divide salad evenly into four bowls. Top with chopped pecans and a goat cheese round.
- 5. Enjoy this healthy, flavorful and refreshing summer salad just in 15 minutes!
SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE
Categories Salad Cheese Citrus Leafy Green Mustard Nut Onion Vegetable Appetizer Lunch Goat Cheese Orange Tree Nut Pecan Spinach Winter Shower Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
- Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
- Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
- Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE
Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.
Provided by Maito
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together dressing ingredients.
- After salad ingredients are prepped, preheat oven to 375 degrees F.
- Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
- Assemble salad with greens, persimmons, pomegranate seeds, and basil.
- Just before serving, warm the goat cheese in the oven for about 3 minutes.
- Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!
Nutrition Facts : Calories 297.5, Fat 20.6, SaturatedFat 3.8, Cholesterol 6.5, Sodium 129.2, Carbohydrate 24.6, Fiber 5.8, Sugar 16.1, Protein 8.7
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 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
SIMPLE FRENCH LENTIL SALAD WITH DIJON VINAIGRETTE
30-minute recipe: Made with French green lentils, goat cheese, spinach and more, this simple lentil salad is served warm or at room temperature with a tangy homemade dijon dressing. Fresh and filled with veggies, it's hearty and satisfying at the same time!
Provided by Karen Tedesco
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.
- Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
- Add the carrots, celery and onion to the lentils and continue cooking 5 - 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.
- Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.
- Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.
Nutrition Facts : Calories 393 kcal, Carbohydrate 44 g, Protein 22 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 139 mg, Fiber 21 g, Sugar 3 g, ServingSize 1 serving
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
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SPINACH SALAD WITH BERRIES AND GOAT CHEESE
I love the freshness of the berries, with the creaminess of the cheese, and crunch from the almonds! This is my perfect salad - and it is a fabulous base for some pan seared salmon, grilled shrimp, or chicken if you'd prefer to make it a heartier entrée salad!
Provided by Rebekah Rose Hills
Categories Spinach Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
- Drizzle salad with raspberry vinaigrette to serve.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 25.2 g, Cholesterol 29.9 mg, Fat 18.1 g, Fiber 7.7 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 496.9 mg, Sugar 14.4 g
FARRO SALAD WITH SPINACH, CRANBERRIES & GOAT CHEESE
This farro salad combines creamy goat cheese, tangy dried cranberries and fresh baby spinach with a homemade balsamic vinaigrette for a delicious dish that's ready in just 25 minutes.
Provided by Grace Vilches
Categories Sides
Time 25m
Number Of Ingredients 11
Steps:
- Cook farro according to package directions. Drain and set aside.
- Meanwhile, add oil, vinegar, honey, mustard, garlic, salt and pepper to small mason jar. Place lid on top and shake to combine well. Set aside to let flavors marinate.
- Once farro has cooled slightly, mix with spinach, cranberries and goat cheese. Pour dressing over top and toss to combine.
Nutrition Facts : Calories 265 kcal, Carbohydrate 37 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 153 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 7 g, ServingSize 1 serving
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
GOAT CHEESE AND SPINACH SALAD
The Goat Cheese and Spinach Salad recipe out of our category Fresh Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Brunch, Lunch, Dinner, Appetizer
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Trim spinach and radicchio, rinse and spin dry. Cut radicchio into thin strips and place in a salad bowl with the spinach.
- Rinse tomatoes, cut in half and remove the seeds with a spoon. Slice into narrow strips and add to the salad.
- Peel orange so that all that is white pith is removed.
- Cut out orange segments between the separating skins, collecting the juice in a small bowl.
- Carefully mix the orange segments with the spinach, radicchio and tomatoes.
- Rinse the basil, pat dry well with paper towels, pluck off the leaves and cut with a large knife into thin strips.
- Mix fresh goat cheese and sour cream in a bowl with a tablespoon of basil. Season with salt and pepper.
- With damp hands, shape the cheese mixture into dumplings.
- Stir vinegar, oil and salt and pepper to taste with the collected orange juice. Mix dressing with salad ingredients and serve with the cheese dumplings.
Nutrition Facts : Calories 198 kcal, Fat 11 g, SaturatedFat 4.4 g, Protein 11 g, Carbohydrate 11 g, Sugar 0 g, Cholesterol 20 mg
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.
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- Place beets in a microwave-safe baking dish, cover with salted water and a lid or plastic wrap punched with steam holes. Cook on HIGH for 20 min. or until beets are tender. Drain, cover with fresh cold water and set aside to cool.
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