Spinach Gorgonzola Salad Recipes

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.

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.

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.

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.

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.