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 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
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.
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 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
SPINACH SALAD II
This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.
Provided by Dee J
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the eggs, bacon, spinach and onion.
- In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
Nutrition Facts : Calories 359 calories, Carbohydrate 4.3 g, Cholesterol 149.4 mg, Fat 34.1 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 8.4 g, Sodium 395.2 mg, Sugar 1.1 g
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