SPINACH SALAD WITH GOAT CHEESE AND WALNUTS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
- Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
- Serve immediately topped with goat cheese and walnuts.
Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams
SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE
Categories Salad Cheese Citrus Leafy Green Mustard Nut Onion Vegetable Appetizer Lunch Goat Cheese Orange Tree Nut Pecan Spinach Winter Shower Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
- Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
- Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
- Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.
SPINACH, FIG, AND GOAT CHEESE SALAD WITH ORANGE HONEY DRESSING
Make and share this Spinach, Fig, and Goat Cheese Salad With Orange Honey Dressing recipe from Food.com.
Provided by Rita1652
Categories Oranges
Time 19m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grill figs on hot grill cut side down 3-4 minutes.
- Mix dressing ingredient together.
- Mix first 4 ingredients of salad into dressing to coat.
- Plate salad on 4 chilled plates.
- Top each salad with figs cheese and nuts.
- Serve with fresh cracked pepper.
FIG & GOAT CHEESE SALAD
Provided by Food Network Kitchen
Time 16m
Number Of Ingredients 16
Steps:
- 1. Preheat a grill to medium.
- 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
- 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
- 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.
Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams
SPINACH, TOFFEE PECAN AND GOAT CHEESE SALAD
From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator.
Provided by Diane Jodouin
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Preheat oven to 350°F
- Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
- Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
- Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
- Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.
Nutrition Facts : Calories 465.5, Fat 41.6, SaturatedFat 8.4, Cholesterol 15, Sodium 168.6, Carbohydrate 20, Fiber 2.4, Sugar 16.5, Protein 6.5
SPINACH-AND-GOAT-CHEESE SALAD
Figs add a lovely sweetness to this classic salad combination.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
- Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.
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.
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPINACH SALAD WITH BERRIES AND GOAT CHEESE
I love the freshness of the berries, with the creaminess of the cheese, and crunch from the almonds! This is my perfect salad - and it is a fabulous base for some pan seared salmon, grilled shrimp, or chicken if you'd prefer to make it a heartier entrée salad!
Provided by Rebekah Rose Hills
Categories Spinach Salad
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
- Drizzle salad with raspberry vinaigrette to serve.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 25.2 g, Cholesterol 29.9 mg, Fat 18.1 g, Fiber 7.7 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 496.9 mg, Sugar 14.4 g
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