Spinach And Blue Cheese Salad With Cider Vinaigrette Recipes

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SPINACH SALAD WITH BLUE CHEESE



Spinach Salad with Blue Cheese image

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

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

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.

SPINACH SALAD WITH BLUE CHEESE DRESSING



Spinach Salad with Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

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

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.

SPINACH AND BLUE CHEESE SALAD WITH CIDER VINAIGRETTE



Spinach and Blue Cheese Salad With Cider Vinaigrette image

This is a great salad for fall when the local farms start offering apple picking. The flavors of the spinach, blue cheese, apples and cider vinaigrette complement each other beautifully. Use a good artisan blue cheese in this.

Provided by Eat Your Vegetables

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons cider vinegar
1 tablespoon dijon-style mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper, fresh ground
3 tablespoons olive oil
1 shallot, minced (about 3 Tbs)
1/4 cup sunflower seeds
1 (6 ounce) bag Baby Spinach
1 large apple, sliced
1/2 cup blue cheese, crumbled

Steps:

  • To make the Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 T water. Stir in shallots.
  • To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl and cool.
  • Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.

Nutrition Facts : Calories 173.6, Fat 13.2, SaturatedFat 3.3, Cholesterol 8.4, Sodium 375, Carbohydrate 11.2, Fiber 2, Sugar 7.1, Protein 4.6

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