Best 8 Spinach Gorgonzola Salad 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.

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE

Steps:

• To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
• Whisk in olive oil.
• Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

SPINACH SALAD WITH WARM GORGONZOLA DRESSING

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.

SPINACH GORGONZOLA SALAD

Steps:

• In a small bowl, whisk the first seven ingredients until blended. In a large bowl, combine spinach and onion. Add dressing; toss to coat. Top with eggs and cheese. Serve immediately.

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING

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 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.

SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 375°F.
• Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
• Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
• Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
• Cut slices into 1-inch squares and arrange on a baking sheet.
• After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
• While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
• Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
• Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.

SPINACH SALAD WITH GORGONZOLA PEARS

Steps:

• Brush pears with 1 tablespoon lemon juice; place cut side up in an ungreased 11x7-in. baking dish. In a small bowl, combine the cheese, cherries and pecans; spoon into pear cavities. In another bowl, combine cider and brown sugar until sugar is dissolved; pour over pears., Bake, uncovered, at 375° for 35-45 minutes or until pears are tender, basting occasionally. Set aside pan juices., Place arugula in a large bowl. Whisk together the oil, salt, remaining lemon juice and 2 tablespoons of reserved pan juices. Drizzle over arugula; toss to coat. Serve with pear halves and remaining pan juices.