Spinach And Roquefort Salad Recipes

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SPINACH WITH ROQUEFORT CHEESE



Spinach with Roquefort Cheese image

Categories     Side     Sauté     Quick & Easy     Blue Cheese     Spinach     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

2 tablespoons (1/4 stick) butter
1 large shallot, finely chopped
2 10-ounce packages fresh spinach leaves
1/4 cup crumbled Roquefort cheese

Steps:

  • Melt 1 tablespoon butter in large pot over medium heat. Add half of shallot and sauté until tender, about 2 minutes. Add half of spinach and sauté until tender, about 5 minutes. Using tongs, transfer spinach to bowl. Repeat with remaining butter, shallot and spinach. Season to taste with salt and pepper. Sprinkle cheese over spinach and serve.

SPINACH & ROQUEFORT SALAD



Spinach & Roquefort Salad image

This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.

Provided by Susie D

Categories     Spinach

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 tablespoons olive oil
2 tablespoons water
1 shallot, minced (about 3 TBSP)
1/4 cup sunflower seeds, hulled
1 (6 ounce) bag Baby Spinach
1 large apple, very thinly sliced
1/2 cup Roquefort cheese

Steps:

  • Make Vinaigrette. Combine vinegar, honey, salt, and pepper in a small bowl. Whisk in oil and water to emulsify. Stir in minced shallots.
  • Make Salad. Place sunflower seeds in medium skillet. Toast over medium heat 5-6 minutes or until browned and fragrant. Transfer to small bowl and let cool.
  • Thinly slice 1 large apple leaving peel on the apple for color. Use one large tart apple or two small contrasting flavors of apple.
  • Just before serving, toss baby spinach, thinly sliced apple, crumbled roquefort, and cooled sunflower seeds with vinaigrette. Divide among salad plates and serve.

Nutrition Facts : Calories 203.8, Fat 15.1, SaturatedFat 1.8, Sodium 369.9, Carbohydrate 16.6, Fiber 3.2, Sugar 10.6, Protein 3.5

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