Spinach Gorganzola Salad Recipes

SPINACH SALAD WITH WARM GORGONZOLA DRESSING

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.

SPINACH SALAD WITH GORGONZOLA CHEESE

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.

SPINACH AND GORGONZOLA SALAD

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.

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Steps:

• Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

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.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

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.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

SPINACH SALAD WITH PEAR AND AVOCADO

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

Steps:

• Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
• Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.