Spinach And Blue Cheese Salad With Sliced Apples And Spiced Caramelized Pecans Recipes

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SPINACH SALAD WITH BLUE CHEESE

If you like blue cheese you'll love this salad. I don't know where I got the recipe I found it stuck at the back of my salads. The dressing is good on other salads as well

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Spinach Salad with Blue Cheese image

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.

8 cups Baby Spinach, stems removed,washed & dried
1 red apple, chopped core removed
1 green apple, chopped core removed
1 small red onion, very thinly sliced
1/3 cup blue cheese, crumbled
1/3 cup pecans, chopped
1/2 cup olive oil
2/3 cup red wine vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
salt and pepper

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21



Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans image

Steps:

  • Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
  • When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
  • To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
  • Yield: 1 1/4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
  • In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
  • Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
  • Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
  • Yield: 2 cups
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried, and stemmed
1 small head (about 3 ounces) radicchio, cut into chiffonade
5 ounces blue cheese, crumbled
Kosher salt and freshly ground white pepper
1/2 cup Spago House Dressing, recipe follows
1 1/2 cups Spiced Caramelized Pecans, recipe follows
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

APPLE, PECAN AND BLUE CHEESE SALAD

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 10



Apple, Pecan and Blue Cheese Salad image

Steps:

  • Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
  • Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
  • Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

12 ounces salad greens (spring mix)
1/2 cup dried cherries
1/2 cup pecan halves
6 ounces blue cheese chunks
2 whole apples, cored and sliced very thin
1/4 cup olive oil
1 tablespoon (heaping) Dijon
1 tablespoon maple syrup
1 teaspoon apple cider vinegar (or more to taste)
Salt and freshly ground black pepper

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



Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese image

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.

1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
Two 6-ounce containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper

SPINACH SALAD WITH BLUE CHEESE DRESSING

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15



Spinach Salad with Blue Cheese Dressing image

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.

1/2 small red onion, thinly sliced
2 anchovy fillets
2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons crumbled blue cheese (about 1 ounce)
2 teaspoons apple cider vinegar
1 tablespoon chopped fresh parsley
8 cups baby spinach (about 5 ounces)
1 small head red-leaf lettuce, torn (about 6 cups)
1/2 English cucumber, thinly sliced

GINA'S SPINACH SALAD WITH SPICED PECANS

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17



Gina's Spinach Salad with Spiced Pecans image

Steps:

  • Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

SPINACH SALAD WITH CARAMELIZED PECANS

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8



Spinach Salad With Caramelized Pecans image

Steps:

  • Melt butter in small frying pan over low heat.
  • Add pecans and brown sugar.
  • Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  • Spread out on wax paper to cool.
  • In bowl toss together spinach, pecans, apple and cheese.
  • Add oil and vinegar and toss again until everything is coated.
  • Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

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