Goudaspinachsalad Recipes

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TOSSED SMOKED GOUDA SPINACH SALAD



Tossed Smoked Gouda Spinach Salad image

Cheesy spinach and bacon salad ready in 10 minutes - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 8

Number Of Ingredients 5

3 bags (6 oz each) washed fresh baby spinach leaves
1 lb sliced Canadian bacon, cut into quarters
1 lb smoked Gouda cheese, cubed
4 medium peaches or nectarines, sliced
1 cup honey Dijon dressing

Steps:

  • In large bowl, toss spinach, bacon, cheese and peaches.
  • Drizzle with dressing; toss.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1520 mg

CREAMY SPINACH WITH SMOKED GOUDA GRATIN



Creamy Spinach With Smoked Gouda Gratin image

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi

Provided by Manami

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 lb smoked gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 pinch nutmeg, freshly grated
salt
fresh ground pepper
water
1 1/2 lbs Baby Spinach
1 lemon, juice of (not the bottled kind, please!)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 1/2 cups smoked gouda cheese, bechamel
salt
fresh ground pepper
3 tablespoons fine dry breadcrumbs
2 tablespoons smoked gouda cheese, coarsely shredded

Steps:

  • PREPARE SMOKED GOUDA BECHAMEL:.
  • In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
  • Add the milk and bring to a boil, whisking constantly.
  • Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  • Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  • Season with salt & pepper.
  • Use right away or cover directly with plastic wrap and refrigerate.
  • PREPARE THE SPINACH:.
  • Preheat the broiler and position a rack 10 inches from the heat.
  • In a large soup pot, bring 1/4 inch of water to a boil.
  • Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
  • Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
  • In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wilted spinach and cook, stirring, for 1 minute.
  • Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
  • Season with salt and pepper.
  • Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
  • Serve hot.

Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6

BRUNCH QUICHE OF SPINACH AND GOUDA



Brunch Quiche of Spinach and Gouda image

Wonderful combinations of flavors!! Gouda, spinach, shallots!!! This quiche is perfect for brunch!!!!

Provided by Charmie777

Categories     Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) pie crusts, unbaked
1/3 cup shallot, chopped
1 tablespoon butter
8 cups fresh spinach
4 ounces gouda cheese, shredded
6 pieces bacon
4 eggs
2 cups milk (or half and half)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 450º.
  • Prepare a 9-inch pie plate with the pie crust (deep dish pan is best). Trim and crimp edges.
  • Line pie crust with a double thickness of heavy-duty foil. Weight down with dry beans or pie weights, if desired. Bake at 450° for 5 minutes.
  • Remove foil and weights and bake 5 minutes longer. Set aside and reduce oven to 350°.
  • In a medium skillet, saute the shallots in butter until soft.
  • Chop or tear the spinach and add to shallots. Stir and then remove from the heat.
  • Sprinkle gouda and bacon into crust, then add the spinach mixture.
  • In a bowl, beat eggs and then add the milk, salt and pepper; mix well.
  • Pour over spinach in pie crust.
  • Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
  • Let rest for about 10 minutes before slicing.

Nutrition Facts : Calories 388.4, Fat 27, SaturatedFat 11.2, Cholesterol 167.5, Sodium 708.1, Carbohydrate 21.2, Fiber 2, Sugar 0.8, Protein 15.8

GOUDA PENNE WITH SPINACH



Gouda Penne With Spinach image

A different twist on macaroni & cheese. This is reminiscent of spinach dip with pasta added. This recipe can be made Gluten Free by using a Gluten Free pasta.

Provided by LARavenscroft

Categories     Penne

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces penne (I used Gluten Free Pasta, slightly undercooked)
1 (10 ounce) package frozen spinach, thawed and well drained
2 tablespoons butter
2 tablespoons sun-dried tomatoes, finely chopped
2 shallots, finely diced
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
7 ounces gouda cheese, shredded
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions. Drain and keep warm.
  • Melt butter in a large saucepan, over low heat being careful not to burn the butter.
  • Saute sun dried tomatoes and shallots in melted butter until shallots begin to soften, about 3 minutes.
  • Stir in corn starch and salt.
  • Cook and stir for 1 minute.
  • Gradually add milk, blending well.
  • Cook over medium heat, stirring constantly until sauce is slightly thick, about 3-4 minutes.
  • Add shredded Gouda cheese, stirring until cheese is melted.
  • Combine pasta, spinach and cheese sauce.
  • Pour into a greased 1 ½ quart casserole.
  • Top with grated parmesan cheese.
  • Bake 20-25 minutes or until top is golden brown and sauce is bubbly.

CANADIAN BACON AND GOUDA SALAD



Canadian Bacon and Gouda Salad image

Just peachy! A honey-Dijon dressing, baby spinach and fresh sliced peaches make this a sweet-and-savory salad treat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 5

1 bag (10 ounces) ready-to-eat baby spinach
12 ounces sliced Canadian-style bacon, cut in half
8 ounces Gouda cheese, sliced
2 medium fresh peaches, peeled, pitted and sliced
1/2 cup honey Dijon dressing

Steps:

  • Arrange spinach on 4 plates.
  • Top with bacon, cheese and peaches. Drizzle with dressing.

Nutrition Facts : Calories 460, Carbohydrate 13 g, Cholesterol 90 mg, Fiber 3 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1870 mg

GOUDA SPINACH SALAD



Gouda Spinach Salad image

Years ago, our local paper published a book called "Five Star". This recipe is definately that!!

Provided by Abby Girl

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon, cooked and drained
1 cup gouda cheese, grated
4 cups spinach, washed and torn
8 mushrooms, thinly sliced
1 cup green onion, chopped
1/4 vegetable oil
2 tablespoons lemon juice
1 garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
good pinch pepper

Steps:

  • Cook the bacon and drain. Crumble and toss with the cheese in a small bowl.
  • Combine vegetable oil, lemon juice, garlic, salt, mustard and pepper in a small jar.
  • Place spinach in a large bowl and toss with mushrooms, green onion and bacon cheese mixture. Toss with salad dressing.

Nutrition Facts : Calories 84.1, Fat 4, SaturatedFat 1.3, Cholesterol 5.4, Sodium 389.5, Carbohydrate 9.7, Fiber 2, Sugar 1.8, Protein 4.4

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