SPINACH AND GORGONZOLA SALAD
This is an easily assembled recipe with a wonderful combination of flavors. Enjoy! -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.
Nutrition Facts :
SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
WARM SPINACH SALAD
This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SPINACH SALAD WITH GORGONZOLA CHEESE
This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad which is also a great salad. I made this again for my Easter weekend meal and added about 1/2 cup of dried bananas to it and would highly recommend doing that in the original recipe. :)
Provided by Nimz_
Categories Fruit
Time 25m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut stems from spinach and wash and spin dry.
- Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
- Add the lemon juice to the apples and set aside.
- Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
- Just before serving add the chopped apples and crumbled gorgonzola cheese.
- Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
- Add salt and pepper to taste.
- Dressing.
- Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.
Nutrition Facts : Calories 400.5, Fat 25.3, SaturatedFat 4.6, Cholesterol 6.3, Sodium 159.7, Carbohydrate 43.5, Fiber 3.4, Sugar 35.2, Protein 6.4
WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING
Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
- Slowly mix in the olive oil to blend.
- Season with cracked black pepper and set aside.
- Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
- On medium heat, place a large stainless bowl directly on the flame. Add.
- your dressing to the bowl then add the remaining salad ingredients and toss lightly.
- Divide onto 4 plates and serve.
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
SPINACH SALAD WITH WARM GORGONZOLA DRESSING
This is a fantastic spinach salad recipe, and one I have made many times for dinner parties. This salad is so good that it can really be served as a main meal, and also compares to the spinach salads that are served at the fancy restaurants, if not BETTER! You can use Roquefort in place of the gorgonzola...once you have tryed this salad you'll be hooked! This is a salad you make often!
Provided by Kittencalrecipezazz
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
- Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
- Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
- In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
- Reduce the heat to low.
- Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
- Pour the warm dressing over the salad, or serve on the side.
- Sprinkle with cooked bacon.
Nutrition Facts : Calories 511.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 78.2, Sodium 1436, Carbohydrate 18.9, Fiber 4, Sugar 10.7, Protein 19.9
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
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
TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING
This is a classic salad which was inspired by some posts this week which reminded me of mine. But this is my favorite way, still classic flavors but a bit different, with a warm blue cheese or gorgonzola sauce as well as diced marinated vegetables and roasted tomatoes make this a great salad - upgraded.
Provided by SarasotaCook
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
- Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
- Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
- As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
- Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
- It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.
Nutrition Facts : Calories 267.3, Fat 24.2, SaturatedFat 13.9, Cholesterol 63.7, Sodium 503.1, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 7.7
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
SPINACH, STRAWBERRY AND GORGONZOLA SALAD
This delightful spring salad combines spinach leaves with strawberries, the delicious tang of gorgonzola cheese, a lovely vinaigrette and finished off topped with the crunch of candied walnuts. Makes a great luncheon dish or for an elegant entree salad add grilled chicken cut into bite sized pieces.
Provided by MarieRynr
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place onion in a small glass or stainless steel bowl. Add enough water to cover. Chill, covered with plastic wrap for 30 minutes or longer.
- Bring 4 cups water to a boil in a small saucepan. Plunge the walnuts into the boiling water. Boil for 30 seconds. Remove with a slotted spoon to a small bowl. Add the icing sugar and toss until the walnuts are well glazed.
- heat the vegetable oil in a small saucepan over medium heat. Drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. Cook for 1 to 2 minutes until dark golden brown. Remove to a wire rack lined with parchment paper to cool.
- Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Saute for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Do not overseason with salt as the cheese is quite salty also. Whisk until lightly emulsified.
- Tear the spinach into bite size pieces into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.
Nutrition Facts : Calories 611.1, Fat 57, SaturatedFat 10.7, Cholesterol 21.3, Sodium 449.8, Carbohydrate 19.1, Fiber 3.7, Sugar 11.7, Protein 10.9
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