Spinach Salad With Warm Gorgonzola Dressing Recipes

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SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING



Warm Spinach Salad With Pancetta and Gorgonzola Dressing image

Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sherry wine vinegar
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons cracked black pepper
1 cup mushroom, sliced
1/2 cup pancetta, chopped
1 tablespoon oil
1/2 cup gorgonzola
1 red bell pepper, diced
1 red onion, sliced
1 1/2 lbs spinach, washed

Steps:

  • For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
  • Slowly mix in the olive oil to blend.
  • Season with cracked black pepper and set aside.
  • Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
  • On medium heat, place a large stainless bowl directly on the flame. Add.
  • your dressing to the bowl then add the remaining salad ingredients and toss lightly.
  • Divide onto 4 plates and serve.

SPINACH SALAD WITH WARM GORGONZOLA DRESSING



Spinach Salad With Warm Gorgonzola Dressing image

This is a fantastic spinach salad recipe, and one I have made many times for dinner parties. This salad is so good that it can really be served as a main meal, and also compares to the spinach salads that are served at the fancy restaurants, if not BETTER! You can use Roquefort in place of the gorgonzola...once you have tryed this salad you'll be hooked! This is a salad you make often!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 (10 ounce) bags Baby Spinach (purchase the washed and ready to use bags)
4 cups sliced fresh mushrooms
1 small red onion, thinly sliced (use only red onion for this)
1 1/2 cups sliced black olives (can use more or less olives)
12 slices bacon, cut into about 1-inch pieces (can use more or less bacon)
2 cups gorgonzola
1/4 cup whipping cream (unwhipped)
salt and pepper
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons honey
salt and black pepper

Steps:

  • In a small bowl whisk together all dressing ingredients, season with salt and pepper to taste; set aside.
  • Place the baby spinach in a large glass bowl, and toss with black pepper and a small amount of salt (or omit the salt).
  • Arrange the sliced mushrooms, sliced onions and olives on top (you can cover and chill while making the bacon and warmed cheese mixture).
  • In a frypan cook the bacon pieces until crisp; remove to a paper towel and pour off all but 2 tablespoons bacon drippings.
  • Reduce the heat to low.
  • Add in the cheese, whipping cream and the wine vinegar/Dijon mixture; stir until cheese has melted and the mixture is smooth (DO NOT BOIL!).
  • Pour the warm dressing over the salad, or serve on the side.
  • Sprinkle with cooked bacon.

Nutrition Facts : Calories 511.5, Fat 41.3, SaturatedFat 18.1, Cholesterol 78.2, Sodium 1436, Carbohydrate 18.9, Fiber 4, Sugar 10.7, Protein 19.9

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

My spinach salad with a comforting bacon dressing is a recipe I turn to again and again in winter. It's quick, elegant and so delicious. I can always count on compliments. -Sandy Davis, Prescott, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3 bacon strips, chopped
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/2 teaspoon packed brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
Dash ground nutmeg
Dash crushed red pepper flakes
1/4 cup olive oil
6 ounces fresh baby spinach (about 8 cups)
1/3 cup thinly sliced red onion
4 hard-boiled large eggs, chopped

Steps:

  • In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Nutrition Facts : Calories 280 calories, Fat 25g fat (6g saturated fat), Cholesterol 196mg cholesterol, Sodium 373mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

SPINACH SALAD WITH GORGONZOLA AND OLIVES



Spinach Salad with Gorgonzola and Olives image

Categories     Salad     Cheese     Leafy Green     Mushroom     Olive     No-Cook     Vinegar     Bacon     Spinach     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
2 10-ounce bags ready-to-use spinach
3 cups sliced mushrooms (about 8 ounces)
1 cup pitted Kalamata olives or other brine-cured black olives
10 slices bacon, cut into 1/2-inch pieces
1 3/4 cups crumbled Gorgonzola cheese (about 6 ounces)
1/4 cup whipping cream

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Season to taste with salt and pepper. Place spinach in large bowl. Arrange mushrooms and olives over spinach. Cook bacon in heavy skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings. Reduce heat to medium-low. Add cheese, cream and mustard mixture to skillet. Stir just until melted and smooth (do not boil). Pour warm dressing over salad. Sprinkle salad with bacon.

BABY GREENS WITH A WARM GORGONZOLA DRESSING



Baby Greens with a Warm Gorgonzola Dressing image

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

Provided by Cheri

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 slices bacon
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  • Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  • Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g

SPINACH SALAD WITH GORGONZOLA CHEESE



Spinach Salad With Gorgonzola Cheese image

This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad which is also a great salad. I made this again for my Easter weekend meal and added about 1/2 cup of dried bananas to it and would highly recommend doing that in the original recipe. :)

Provided by Nimz_

Categories     Fruit

Time 25m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 12

6 ounces Baby Spinach
1/3 cup mediterranean apricots, chopped or 1/3 cup apricot, of your choice chopped
1 cup chopped green apple (about a half of a medium apple, eat the rest of it cause it's good for you)
1 small lemon, juice of
1 1/2 ounces raisins
1 cup chopped broccoli floret
1/4 cup sunflower seeds
1/4-1/3 cup crumbled gorgonzola (or more) or 1/4-1/3 cup feta cheese, to your taste (or more)
salt and pepper
1/3 cup enova salad oil or 1/3 cup light olive oil
1/3 cup honey
1/4 cup balsamic vinegar

Steps:

  • Cut stems from spinach and wash and spin dry.
  • Chop the apple into small bite size pieces and place in a covered storage bowl or resealable bag.
  • Add the lemon juice to the apples and set aside.
  • Add the chopped apricots, raisins, broccoli florets and sunflower seeds to the spinach.
  • Just before serving add the chopped apples and crumbled gorgonzola cheese.
  • Add enough dressing to lightly coat. You will have extra dressing left over, but it keeps well.
  • Add salt and pepper to taste.
  • Dressing.
  • Combine the Enova Salad Oil or light olive oil, honey and Balsamic Vinegar.

Nutrition Facts : Calories 400.5, Fat 25.3, SaturatedFat 4.6, Cholesterol 6.3, Sodium 159.7, Carbohydrate 43.5, Fiber 3.4, Sugar 35.2, Protein 6.4

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