Spinach Pecans And Gorgonzola Salad With Sherry Vinaigrette Recipes

SPINACH AND GORGONZOLA SALAD

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

WILTED SPINACH SALAD WITH SHERRY VINAIGRETTE

Steps:

• Place spinach in a large bowl.
• Place shallot, vinegar and oil in a large skillet over medium heat.
• Cook, stirring often, until the liquid is nearly evaporated.
• Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
• Stir in broth and olives and bring to a simmer.
• Immediately pour the dressing over the spinach and toss until slightly wilted.
• Serve.

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.Place spinach in serving bowl.Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.Toss spinach with dressing, Gorgonzola and pecans.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SPINACH, STRAWBERRY AND GORGONZOLA SALAD

Steps:

• Place onion in a small glass or stainless steel bowl. Add enough water to cover. Chill, covered with plastic wrap for 30 minutes or longer.
• Bring 4 cups water to a boil in a small saucepan. Plunge the walnuts into the boiling water. Boil for 30 seconds. Remove with a slotted spoon to a small bowl. Add the icing sugar and toss until the walnuts are well glazed.
• heat the vegetable oil in a small saucepan over medium heat. Drop the walnuts carefully into the hot vegetable oil, keeping the walnuts seperated. Cook for 1 to 2 minutes until dark golden brown. Remove to a wire rack lined with parchment paper to cool.
• Heat the walnut oil in a small saucepan over medium heat. Add the shallots. Saute for 2 minutes or until translucent. Remove from heat. Add the vinegar, salt and pepper. Do not overseason with salt as the cheese is quite salty also. Whisk until lightly emulsified.
• Tear the spinach into bite size pieces into a large bowl. Drain the onion. Add the onion, strawberries and cheese, tossing to mix well. Drizzle the dressing over the top and toss until lightly coated. Divide among salad plates and top with the candied walnuts.

PECAN SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, pecans, bacon and blue cheese. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

SPINACH PECANS AND GORGONZOLA SALAD WITH SHERRY VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. I have also done this one the stove top in a skillet but I stir frequently when doing so.
• Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
• Mix spinach, goronzola and pecans in a serving bowl.
• Toss salad with dressing.