Spinach Portabella Bacon Blue Cheese In Walnut Dressing Recipes

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SPINACH & BLUE CHEESE SALAD WITH WALNUT DRESSING



Spinach & Blue Cheese Salad With Walnut Dressing image

A delicious salad that is quite simple to prepare. The walnuts and tomatoes can be prepared ahead of time. Works really well as an entree or a light lunch. The original recipe came from 'Australian Good Taste' magazine and stated serving size was 4, I think it is better as 2 generous serves.

Provided by EeeGee

Categories     Cheese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup walnuts, roughly chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
freshly ground salt & pepper
200 g baby spinach leaves, washed and dried
120 g store bought semi dried tomatoes (or use home make oven dried tomatoes, try recipe 14681)
100 g blue cheese, crumbled

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.

Nutrition Facts : Calories 663.6, Fat 49, SaturatedFat 13.2, Cholesterol 37.2, Sodium 2029, Carbohydrate 42.3, Fiber 11.5, Sugar 24, Protein 26.4

SPINACH, PORTABELLA, BACON & BLUE CHEESE IN WALNUT DRESSING



Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing image

From the *Carnival Experience* cookbook & Peter Leypold (Executive Chef of Carnival Cruise Lines), this was by far my favorite salad enjoyed on our recent Carribean cruise. I entered this recipe as written, but suggest you read my notes at the end of the prep steps for a suggestion to abbreviate the prep + optional ingredient subs. This is definitely a company-worthy salad & I hope you enjoy it as much as I did. :-) (Time includes making the dressing & assembling the salads, but assumes all ingredient prep has been done in advance)

Provided by twissis

Categories     Vegetable

Time 21m

Yield 6 Salads, 6 serving(s)

Number Of Ingredients 12

1/4 cup walnuts (chopped)
3/4 cup olive oil
1/2 cup vegetable stock
1/4 cup red wine vinegar (See Note #3)
1 teaspoon garlic (minced)
1 teaspoon shallot (minced)
1/4 cup walnuts (chopped)
1 teaspoon powdered sugar
4 cups fresh baby spinach leaves
2 cups portabella mushrooms (sliced)
6 slices bacon (cooked crisp & crumbled)
1/2 cup blue cheese (crumbled, may use the other British variety of Stilton)

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?

Nutrition Facts : Calories 460.7, Fat 46.9, SaturatedFat 9.8, Cholesterol 23.9, Sodium 364.2, Carbohydrate 4.6, Fiber 1.5, Sugar 1.3, Protein 7.8

BLUE CHEESE AND WALNUT SALAD WITH MAPLE DRESSING



Blue Cheese and Walnut Salad with Maple Dressing image

Provided by Rachael Ray : Food Network

Time 7m

Yield 4 servings

Number Of Ingredients 7

1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

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.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

BACON BLUE CHEESE POTATO SALAD



Bacon Blue Cheese Potato Salad image

I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.

Provided by jaynine

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled (about 3/4 cup)

Steps:

  • Boil potatoes until tender.
  • Cook bacon until crisp, and cut into one inch pieces.
  • In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
  • Fold in green onions, cheese, potatoes and bacon.
  • Can be served immediately or refrigerate until ready to serve.

BAKED SPINACH & CHEESE



Baked Spinach & Cheese image

I like to use a bakers heat shield under this casserole so the bottom cheese doesn't get too brown, Nice spinach recipe

Provided by Bergy

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh spinach
1/4 lb butter
1 large onion, diced
3 cloves garlic, minced
salt and pepper
2 cups mozzarella cheese, grated (or your choice)
1/8 teaspoon nutmeg

Steps:

  • Coarsely chop the spinach.
  • Melt the butter over medium heat & when bubbly add onion& garlic.
  • Saute for 2 minutes.
  • Add spinach, salt & pepper.
  • Cover & reduce heat to low steam for 3-4 minutes.
  • Put half of the cheese into an 8" greased casserole dish.
  • Add spinach, & nutmeg.
  • Cover with remaining cheese.
  • Bake in 350F for apprx 20 minutes or until cheese is browned.

Nutrition Facts : Calories 417.1, Fat 36, SaturatedFat 22, Cholesterol 105.2, Sodium 605.8, Carbohydrate 9.9, Fiber 3.1, Sugar 2.7, Protein 16.4

SAUTEED SPINACH WITH RED ONION, BACON & BLUE CHEESE



Sauteed Spinach With Red Onion, Bacon & Blue Cheese image

We love this recipe, it's so good and easy to make. If making 4 servings it works better to use a Dutch oven instead of a large skillet, and add 1 to 2 minutes to the spinach-cooking time. Leave out the bacon for a vegetarian dish. The recipe comes from Eatingwell.com.

Provided by Barb G.

Categories     Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons extra virgin olive oil
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1 (10 ounce) bag fresh spinach, tough stems removed
2 slices bacon, cooked and crumbled
1 tablespoon crumbled blue cheese

Steps:

  • Heat oil in large nonstick skillet or Dutch oven over medium-high heat; add onion and saute until beginning to soften.
  • Add garlic and saute until fragrant, about 30 seconds more; add spinach and cook, stirring, until just wilted.
  • Remove from heat; stir in bacon and sprinkle cheese on top, serve immediately.

Nutrition Facts : Calories 147.7, Fat 10, SaturatedFat 2.7, Cholesterol 8.6, Sodium 251.1, Carbohydrate 10.6, Fiber 4.2, Sugar 2.4, Protein 6.9

POTATO, BACON & BLUE CHEESE BAKE



Potato, Bacon & Blue Cheese Bake image

Make and share this Potato, Bacon & Blue Cheese Bake recipe from Food.com.

Provided by JustJanS

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

250 g bacon, slices rind removed,cut into 1 cm slices
1 kg potato, washed,unpeeled and quartered
2 red onions, peeled,each cut into 6 wedges
100 g blue cheese, crumbled
salt & freshly ground black pepper
1 tablespoon fresh thyme
160 ml whipping cream
160 ml chicken stock

Steps:

  • Preheat your oven to 190c.
  • Combine potatoes, onions, bacon and half the cheese in a bowl.
  • Season with the salt and pepper.
  • Spoon into a oven proof baking dish-10 cup capacity-and sprinkle over the thyme.
  • Whisk together the cream and stock, and pour over the potatoe mix.
  • Sprinkle with the remaining cheese and bake uncovered in the preheated oven for 1 hour 20 minutes or until golden brown.
  • Serve at once.

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