Spinach Walnut Salad With Blue Cheese Dressing Recipes

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:

• 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.

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:

• FOR THE DRESSING.
• Preheat your oven to 180°C.
• Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
• Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
• FOR THE SALAD.
• Place the spinach, tomatoes and blue cheese in a large bowl.
• Drizzle with the dressing, toss gently to combine and serve immediately.

Steps:

• Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

Steps:

• Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
• Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
• Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.

Steps:

• For Dressing: Whisk together all ingredients. Season w/salt + pepper as desired & set aside.
• For Salads:.
• Preheat oven to 375°F Toss 1/4 cup walnuts w/1 tsp powd sugar. Place on baking sheet & bake 6-8 min, stirring occ. Watch carefully to avoid burning. Set aside to cool.
• Combine spinach, sliced mushrooms & crumbled bacon in a lrg bowl. Add dressing & toss to coat.
• Divide mixture onto 6 salad plates & sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
• NOTE #1: I frankly did not notice that much of a distinction between the plain walnuts mixed w/the dressing & the toasted & slightly sweetened walnuts atop the salad. For that reason, I will likely just combine the 1/2 cup walnuts w/the dressing, add the tsp of powd sugar for a hint of sweetness & eliminate the toasting step.
• Note #2: As an option, feel free to sub pecans in this recipe or even use pine nuts which I think work very well w/spinach salads.
• Note #3: For those of you (like me) who do not keep red wine vinegar in your pantry, make your own using a 1:3 ratio. For this recipe using 1/4 cup, that would be 1 tbsp red wine mixed w/3 tbsp white vinegar. Too easy, huh?