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
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.
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 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, GOAT CHEESE AND ROASTED CARROT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
- Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.
WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE
Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.
Provided by VNess
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9
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, FIG, AND GOAT CHEESE SALAD WITH ORANGE HONEY DRESSING
Make and share this Spinach, Fig, and Goat Cheese Salad With Orange Honey Dressing recipe from Food.com.
Provided by Rita1652
Categories Oranges
Time 19m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grill figs on hot grill cut side down 3-4 minutes.
- Mix dressing ingredient together.
- Mix first 4 ingredients of salad into dressing to coat.
- Plate salad on 4 chilled plates.
- Top each salad with figs cheese and nuts.
- Serve with fresh cracked pepper.
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