Spinach Pecans And Gorgonzola Salad With Sherry Vinaigrette Recipes

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette image

This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!

Provided by Shelby Cady

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup crumbled Gorgonzola cheese
½ cup raw pecans
¼ cup balsamic vinegar
2 tablespoons honey
½ cup olive oil
salt and ground black pepper to taste

Steps:

Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g

SPINACH AND GORGONZOLA SALAD

Spinach and Gorgonzola Salad image

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

Ingredients

5 cups fresh baby spinach
1 cup sliced fresh strawberries
1/3 cup lightly salted cashews
1/4 cup crumbled Gorgonzola cheese
VINAIGRETTE:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon seedless raspberry jam
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

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

Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 300

SPINACH SALAD WITH GORGONZOLA & PEPPER JELLY VINAIGRETTE

Spinach Salad With Gorgonzola & Pepper Jelly Vinaigrette image

Cooking Light Nov/08 says "Red pepper jelly adds a snappy note to the vinaigrette that makes this simple salad memorable. You can prepare the vinaigrette (step 1) earlier in the day and refrigerate; let it come to room temperature before tossing it with the spinach"

Provided by Meredith .F

Categories Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup red pepper jelly
2 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
8 cups fresh Baby Spinach
1/4 cup gorgonzola, crumbled
1/4 cup dry roasted pistachios

Steps:

Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.
Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.

Nutrition Facts : Calories 116.5, Fat 6.4, SaturatedFat 1.7, Cholesterol 4.2, Sodium 171.7, Carbohydrate 12.8, Fiber 1.6, Sugar 7.8, Protein 3.5

SPINACH SALAD WITH GORGONZOLA AND OLIVES

Spinach Salad with Gorgonzola and Olives image

Categories Salad Cheese Leafy Green Mushroom Olive No-Cook Vinegar Bacon Spinach Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 10-ounce bags ready-to-use spinach
3 cups sliced mushrooms (about 8 ounces)
1 cup pitted Kalamata olives or other brine-cured black olives
10 slices bacon, cut into 1/2-inch pieces
1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
1/4 cup whipping cream

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 PECANS AND GORGONZOLA SALAD WITH SHERRY VINAIGRETTE

Spinach Pecans and Gorgonzola Salad With Sherry Vinaigrette image

Recipe courtesy Dave Lieberman Show: Good Deal with Dave Lieberman Episode: One Pot Meal Potluck Not like any of the other spinach salads on Zaar so I thought that I would post this one.

Provided by Mysterygirl

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package spinach
1/3 cup pecan halves
2 tablespoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup sherry wine vinegar
2 small shallots, minced
kosher salt & freshly ground black pepper
2 ounces gorgonzola, crumbled

Steps:

Preheat oven to 400 degrees F.
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. I have also done this one the stove top in a skillet but I stir frequently when doing so.
Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
Mix spinach, goronzola and pecans in a serving bowl.
Toss salad with dressing.

Nutrition Facts : Calories 425.3, Fat 44, SaturatedFat 7.8, Cholesterol 10.6, Sodium 389.4, Carbohydrate 5.1, Fiber 2, Sugar 0.9, Protein 5.6

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