Blue Cheese Spinach Salad Recipes

Steps:

• Place dressing ingredients in a sealed jar or cruet and shake well to mix.
• Toss all the salad ingredients to mix well.
• Do not add dressing until just before serving.

Steps:

• Combine the first four ingredients; mix well and set aside. In a medium salad bowl, toss spinach, onion and mushrooms. Just before serving, pour dressing over salad and toss well. Sprinkle with bacon and blue cheese.

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.

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.

Steps:

• Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

Steps:

• Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
• Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

Steps:

• For dressing, heat jelly in a small saucepan over low heat, stirring until smooth. Remove from the heat; stir in vinegar. , In a large bowl, combine the spinach, strawberries, oranges, onion and blue cheese. Drizzle with dressing and toss to coat. Sprinkle with pine nuts.

Steps:

• With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
• In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.

Steps:

• Mash the blue cheese, crème fraîche and some seasoning in a bowl with 50ml water until smooth and pourable.
• Put the spinach onto a serving plate, scatter over the walnut pieces and drizzle with the blue cheese dressing.

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Add spinach, mushrooms, onion, bell pepper, and blue cheese to bowl; toss to coat with dressing. Serve immediately.

Steps:

• In a large bowl with a fork mash the garlic to a paste with the salt, add the vinegar, the Worcestershire sauce, and the olive oil, and combine the dressing well. Add the spinach to the dressing and toss the salad well.
• Have ready in separate bowls the flour, the egg, beaten lightly, and the bread crumbs. Dredge the cheese cubes in the flour, shaking off the excess, coat them thoroughly with the egg, and dredge them in the bread crumbs, patting the crumbs on to help them adhere. In a saucepan heat 2 inches of the vegetable oil to 350°F. on a deep-fat thermometer and in it fry the cheese cubes in batches for 45 seconds, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. Divide the spinach salad between 2 bowls and top it with the fried cheese.

Steps:

• Whisk together lemon juice, mustard and season to taste.
• Add oil in a thin stream, whisking, until dressing is emulsified.
• In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
• Toss salad gently, until combined well.