Spinach Salad With Blue Cheese Spiced Walnuts Pears And Port 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.

PEAR & BLUE CHEESE WALNUT SALAD W/ PEAR VINAIGRETTE



Pear & Blue Cheese Walnut Salad W/ Pear Vinaigrette image

This is a recipe I clipped from a cooking magazine over 20 years ago. I suppose the salad is similar to others posted but the dressing is slightly different. Pear nectar can be found amongst the canned juices at your grocer. Buy a good crumbled blue cheese and feel free to cheat and buy pre-sweetened nuts. Enjoy this refreshing salad. Cook time is sugar coating the nuts.

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 40m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 14

3 medium pears, semi-firm but ripe, peels on
2 tablespoons lemon juice
salad greens, enough for 8 servings
1/2 cup blue cheese, crumbled
1 cup walnuts, candied (see recipe below)
1/2 cup sugar
2 tablespoons butter
vinaigrette dressing (recipe below)
1/3 cup white wine vinegar
1/3 cup salad oil
1/3 cup pear nectar
1 teaspoon dijon-style mustard, sub. grainy brown
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Halve and core the pears. Slice thin, brush with lemon juice to prevent browning. This may be done up to 60 minutes ahead.
  • To arrange the salads: line plates with salad greens.
  • Fan pear slices atop each serving.
  • Sprinkle with some blue cheese and candied nuts.
  • Drizzle with dressing. Serve extra on the side.
  • CANDIED WALNUTS / PECANS.
  • Line a baking sheet with foil. Butter or spray with a nonstick oil.
  • In a heavy skillet, over medium heat, combine: 1 C walnuts, 1/2 C sugar and 2 T butter.
  • Cook until sugar starts to melt, DO NOT stir. Reduce heat to low and cook 'til sugar is golden brown. Stirring occasionally.
  • Remove from heat and pour onto prepared baking sheet. Cool completely. Break into clusters.
  • PEAR NECTAR VINAIGRETTE.
  • In a screw top jar, combine:
  • white wine vinegar, oil, pear nectar, Dijon mustard, salt, pepper.
  • Cover and shake well.
  • Store in refrigerator for up to one week.
  • Shake before serving.
  • Makes about 1°C.

APPLE, PEAR, AND SPINACH SALAD WITH WALNUTS AND BLUE CHEESE



Apple, Pear, and Spinach Salad with Walnuts and Blue Cheese image

This is one of our all-time classic salads. It's easy to see why it's so popular: it has the perfect combination of sweet fruit, crunchy nuts, tangy cheese, and tender spinach, bound together by a delicate vinaigrette. It's substantial yet not too heavy, perfectly suited as an accompaniment to other dishes.

Yield SERVES 4 TO 6

Number Of Ingredients 13

1 tablespoon minced shallot
1 1/2 teaspoons champagne vinegar, more as needed
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium pear, cored and thinly sliced
1 small apple, cored and thinly sliced
2 teaspoons freshly squeezed lemon juice
3 cups lightly packed baby spinach (about 3 3/4 ounces)
1/3 cup coarsely chopped toasted walnuts or pecans
1/3 cup crumbled blue cheese

Steps:

  • In a small bowl, whisk together the shallot, vinegar, mustard, thyme, honey, 1/2 teaspoon salt, and a grind or two of pepper. Continue to whisk as you drizzle in the olive oil. Dip a spinach leaf into the dressing and taste. Add more vinegar or salt as needed. Set aside.
  • Put the pear and apple in a large bowl, drizzle the lemon juice over them, and toss gently until the slices are evenly coated. Add the spinach and all but a tablespoon each of the walnuts and cheese, and drizzle with 1 tablespoon of the dressing. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Sprinkle the remaining walnuts and cheese over the salad.

SPINACH, PEAR, AND BLUE CHEESE SALAD



Spinach, Pear, and Blue Cheese Salad image

Categories     Salad     Cheese     Pear     Spinach

Yield serves 4

Number Of Ingredients 7

2 ripe but firm Bartlett pears, peeled
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch spinach, washed well and dried
4 ounces blue cheese, sliced or crumbled
3 tablespoons sliced almonds

Steps:

  • With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
  • In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS



Pear Salad With Spinach, Blue Cheese, and Walnuts image

Make and share this Pear Salad With Spinach, Blue Cheese, and Walnuts recipe from Food.com.

Provided by PalatablePastime

Categories     Pears

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1 pear, peeled, halved and cored
1 cup fresh spinach leaves
1 tablespoon crumbled blue cheese
1 tablespoon heavy cream
1 tablespoon roasted chopped walnuts

Steps:

  • Place pear on bed of fresh spinach.
  • Mix blue cheese with heavy cream, and fill the center of the pear.
  • Sprinkle with roasted walnuts.

Nutrition Facts : Calories 231.8, Fat 13, SaturatedFat 5.5, Cholesterol 26.9, Sodium 148.9, Carbohydrate 28.4, Fiber 6.3, Sugar 16.6, Protein 4.7

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