Spinach Salad With Blue Cheese And Peaches Recipes

SPINACH SALAD WITH BLUE CHEESE

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.

PEACH & BLUE CHEESE SALAD

Steps:

• Toast the ciabatta slices and drizzle with 1 tbsp oil. Make the dressing by whisking together the remaining oil, honey and lemon juice, then season to taste. Mix all of the other ingredients together in a large bowl and toss with the dressing before serving.

SPINACH SALAD WITH PEACHES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
• Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

26 WAYS TO USE BLUE CHEESE EVERYONE WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a blue cheese recipe in 30 minutes or less!

PEACH AND BLUE CHEESE SALAD

Steps:

• Heat the grill to medium or the oven to 250 degrees F.
• Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
• Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
• Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
• Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

SPINACH & BACON SALAD WITH PEACHES

Steps:

• Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

SPINACH SALAD WITH GRILLED PEACHES

Steps:

• Preheat the oven to 350 degrees. Place the pecans on a baking sheet and toast in the oven until golden and fragrant, 6 minutes; roughly chop.
• Preheat a grill to medium-high heat on one side and medium heat on the other. Lightly brush the peaches with oil and grill over medium until nicely marked, about 4 minutes per side. Meanwhile, place a flat cast-iron skillet on the grill over medium-high heat. Add the bacon and cook until crisp; transfer to a paper-towel-lined plate.
• Combine the spinach, red onion, grilled peaches, pecans and bacon in a large bowl.
• Make the dressing: Mash the blue cheese with a fork in a bowl. Mix in the buttermilk, sour cream, sugar, and salt and pepper to taste. Toss with the salad just before serving.
• Photography by Miki Duisterhof

JUST PEACHY SPINACH SALAD

Steps:

• Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
• Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
• Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.

SUMMER PEACH SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS + GOAT CHEESE

Steps:

• In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too. I always prefer to!
• In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

SPINACH SALAD WITH BLUE CHEESE AND PEACHES

Steps:

• Place Spinach, sliced red onion and fresh basil in a large Salad bowl. Wash peaches, and slice in to about 14 slices per peach, discarding pit. Add to salad bowl. Crumble blue cheese over top or salad. Whisk together dressing ingredients until emsulified. Toss salad with dressing and serve.