Nantucket Bleu Spinach Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
• In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
• Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

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.

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:

• For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
• For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Steps:

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

Steps:

• Wash and tear lettuce.
• Mix greens together.
• Top with crumbled blue cheese, bacon, and red onion.
• Process remaining seven (dressing) ingredients in a blender.
• Pour dressing over top (just enough to coat).
• Serve.

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

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.

Steps:

• Combine dressing ingredients (oil through black pepper) in a jar, shaking to combine (or whisk together in a small bowl).
• Cook tortellini according to package directions, being sure not to overcook. Drain and transfer to a large serving bowl.
• Stir the bell pepper, tomato and onion with the tortellini. Pour half of the dressing over and toss well.
• Let marinate for at least 30 minutes, or up to 8 hours. (Cover and chill if longer than 1 hour. Bring to room temperature before serving.).
• Just before serving, stir the spinach into the tortellini mixture. Pour on the remaining dressing and toss well. Sprinkle on the sesame seeds and toss again.
• *Note: To toast sesame seeds, place in a small, dry skillet and toast over medium heat until they begin to pop and smoke slightly, about 3 minutes. Let cool. Be careful not to burn them!

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.

Steps:

• Combine shallots, blueberries, salt, sugar, vinegar and oil in an electric blender container. Blend until smooth. Toss with salad before serving.

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.