Spinachsaladwithgorgonzolacheese Recipes

Steps:

• Place onion in a small glass or stainless steel bowl. Add enough water to cover. Chill, covered with plastic wrap for 30 minutes or longer.
• Bring 4 cups water to a boil in a small saucepan. Plunge the walnuts into the boiling water. Boil for 30 seconds. Remove with a slotted spoon to a small bowl. Add the icing sugar and toss until the walnuts are well glazed.
• heat the vegetable oil in a small saucepan over medium heat. Drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. Cook for 1 to 2 minutes until dark golden brown. Remove to a wire rack lined with parchment paper to cool.
• Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Saute for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Do not overseason with salt as the cheese is quite salty also. Whisk until lightly emulsified.
• Tear the spinach into bite size pieces into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.

Steps:

• Cut stems from spinach and wash and spin dry.
• Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
• Add the lemon juice to the apples and set aside.
• Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
• Just before serving add the chopped apples and crumbled gorgonzola cheese.
• Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
• Add salt and pepper to taste.
• Dressing.
• Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

Steps:

• In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
• Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
• Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
• In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
• Reduce the heat to low.
• Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
• Pour the warm dressing over the salad, or serve on the side.
• Sprinkle with cooked bacon.

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

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:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

Steps:

• To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
• Whisk in olive oil.
• Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

Steps:

• Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1" pieces and place on a baking sheet, cheese side up.
• If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
• Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
• If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
• Dressing: Combine all the ingredients and whisk until emulsified.
• Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.
• Heat a non-stick pan over medium heat. Cook spinach until wilted. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. Pour vinaigrette over pasta mixture, and toss until evenly coated. Sprinkle top with gorgonzola and chopped walnuts.

Steps:

• For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
• Slowly mix in the olive oil to blend.
• Season with cracked black pepper and set aside.
• Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
• On medium heat, place a large stainless bowl directly on the flame. Add.
• your dressing to the bowl then add the remaining salad ingredients and toss lightly.
• Divide onto 4 plates and serve.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the eggs, bacon, spinach and onion.
• In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 375°F.
• Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
• Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
• Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
• Cut slices into 1-inch squares and arrange on a baking sheet.
• After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
• While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
• Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
• Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

Steps:

• Cook gnocchi according to package directions.
• Toast walnuts in a small skillet over medium high heat until they are golden brown and smell toasted.
• Remove from the heat and set aside.
• Heat olive oil over low heat in a medium size skillet.
• Add garlic and saute until fragrant.
• Add the spinach and toss to combine and season with salt and pepper.
• Add the chicken stock and bring up to a bubble.
• Once the stock is simmering, add the Gorgonzola crumbles and toss until cheese is melted.
• Add the gnocchi to the skillet and toss to coat.
• Spoon gnocchi into bowls and sprinkle walnuts on top.

Steps:

• Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.