TOSSED SMOKED GOUDA SPINACH SALAD
Cheesy spinach and bacon salad ready in 10 minutes - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, toss spinach, bacon, cheese and peaches.
- Drizzle with dressing; toss.
Nutrition Facts : Calories 480, Carbohydrate 13 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1520 mg
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
- Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
- In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
GOUDA SPINACH SALAD
Years ago, our local paper published a book called "Five Star". This recipe is definately that!!
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon and drain. Crumble and toss with the cheese in a small bowl.
- Combine vegetable oil, lemon juice, garlic, salt, mustard and pepper in a small jar.
- Place spinach in a large bowl and toss with mushrooms, green onion and bacon cheese mixture. Toss with salad dressing.
Nutrition Facts : Calories 84.1, Fat 4, SaturatedFat 1.3, Cholesterol 5.4, Sodium 389.5, Carbohydrate 9.7, Fiber 2, Sugar 1.8, Protein 4.4
CREAMY SPINACH WITH SMOKED GOUDA GRATIN
To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi
Provided by Manami
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE SMOKED GOUDA BECHAMEL:.
- In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
- Add the milk and bring to a boil, whisking constantly.
- Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
- Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
- Season with salt & pepper.
- Use right away or cover directly with plastic wrap and refrigerate.
- PREPARE THE SPINACH:.
- Preheat the broiler and position a rack 10 inches from the heat.
- In a large soup pot, bring 1/4 inch of water to a boil.
- Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
- Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
- In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
- Add the wilted spinach and cook, stirring, for 1 minute.
- Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
- Season with salt and pepper.
- Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
- Serve hot.
Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CANADIAN BACON AND GOUDA SALAD
Just peachy! A honey-Dijon dressing, baby spinach and fresh sliced peaches make this a sweet-and-savory salad treat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange spinach on 4 plates.
- Top with bacon, cheese and peaches. Drizzle with dressing.
Nutrition Facts : Calories 460, Carbohydrate 13 g, Cholesterol 90 mg, Fiber 3 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1870 mg
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#30-minutes-or-less #time-to-make #preparation #easy #3-steps-or-less
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