SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
- Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
- In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
- Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
SPINACH SALAD WITH BLUE CHEESE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
- Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
- Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.
NANTUCKET BLEU SPINACH SALAD
This is a wonderful salad--I get asked for the recipe every time I serve it! It's from the Redwood Grill in Houston, Tx. and has become their signature dish. I also think it would be terrific with raspberries substituted for the blueberries!
Provided by Leslie in Texas
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
- For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
- Toss with generous amount of vinaigrette and serve.
SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)
Provided by kddozier
Number Of Ingredients 13
Steps:
- Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.
BLUE SPINACH SALAD
Small amounts of the rich blue cheese goodies add just the right flavor to a very fresh tasting salad. This is my nothing-else-could-possibly-make-me-happy-for-dinner salad. Happy eating!
Provided by MAMAHENMISSY
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 15.7 g, Cholesterol 8.9 mg, Fat 22.8 g, Fiber 2.3 g, Protein 13.1 g, SaturatedFat 5.5 g, Sodium 473 mg, Sugar 10.2 g
SPINACH SIDE SALAD
Since I was a teenager there was a fabulous spinach salad that I used to always get at The Metropolitan Grill in Seattle. At the time I lived a few hours away and was only able to get to Seattle every month or so...so I improvised and tried to duplicate the salad at home. Nothing beats The Metro but this really is a fantastic salad...goes great with so many different dishes.
Provided by SweetFuzion
Categories < 15 Mins
Time 15m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the dressing-in a small bowl whisk the oil,vinegar,salt and pepper, and sugar or splenda all together until everything is disolved.
- In a large bowl place the spinach in then gently add the mushrooms and the mozerella.
- Give the dressing one last whisk and pour it over the salad.
- Gently toss the salad and plate them up.
- If using the optional ingredients neatly garnish the salads with them now.
- You can also add a bit of freshly ground black pepper.
- I try to chill my salad dishes before using them when I have the chance.
THE BEST SPINACH SALAD EVER
Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.
Provided by Autumn
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
- Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g
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