Best Blue Cheese Spinach Salad 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.

SPINACH SALAD WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
• Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
• Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

SPINACH SALAD WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a large bowl, whisk together vinegar and oil; season with salt and pepper.
• Add spinach, mushrooms, onion, bell pepper, and blue cheese to bowl; toss to coat with dressing. Serve immediately.

SPINACH SALAD WITH BLUE CHEESE AND BACON

Steps:

• Whisk together lemon juice, mustard and season to taste.
• Add oil in a thin stream, whisking, until dressing is emulsified.
• In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
• Toss salad gently, until combined well.

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS

Steps:

• Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
• When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
• To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• Yield: 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
• Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
• Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
• Yield: 2 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
• Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
• Sprinkle salad with pecans, cranberries, and blue cheese.

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved. Add endives and spinach and toss to combine.
• Sprinkle salad with pecans, cranberries, and blue cheese.

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON, AND BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
• Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
• In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
• Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

SPINACH, PEAR, AND BLUE CHEESE SALAD

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.

SPINACH AND BLUE CHEESE SALAD

Steps:

• For dressing, heat jelly in a small saucepan over low heat, stirring until smooth. Remove from the heat; stir in vinegar. , In a large bowl, combine the spinach, strawberries, oranges, onion and blue cheese. Drizzle with dressing and toss to coat. Sprinkle with pine nuts.

SPINACH AND ENDIVE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a bowl with a fork mash the blue cheese and whisk in the vinegar, the oil, the Worcestershire sauce, and salt and pepper to taste, whisking until the dressing is emulsified. In a large bowl toss the spinach and the endive with the dressing until the salad is combined well.

SPINACH & BLUE CHEESE SALAD WITH WALNUT DRESSING

Steps:

• FOR THE DRESSING.
• Preheat your oven to 180°C.
• Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
• Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
• FOR THE SALAD.
• Place the spinach, tomatoes and blue cheese in a large bowl.
• Drizzle with the dressing, toss gently to combine and serve immediately.

BLUE CHEESE SPINACH SALAD

Steps:

• Combine the first four ingredients; mix well and set aside. In a medium salad bowl, toss spinach, onion and mushrooms. Just before serving, pour dressing over salad and toss well. Sprinkle with bacon and blue cheese.

BACON BLUE CHEESE MUSHROOM SPINACH SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute mushrooms and onion in drippings. Stir in vinegar., In a large bowl, combine the spinach, walnuts, cheese and bacon; toss with mushroom mixture. Top with egg slices.

SPINACH AND LENTIL SALAD WITH OREGON BLUE CHEESE AND TART CHERRY VINAIGRETTE

Steps:

• In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
• In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
• In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
• Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
• Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.

SPINACH SALAD WITH BLUE CHEESE, SPICED WALNUTS, PEARS, AND PORT VINAIGRETTE

Steps:

• FOR SPICED WALNUTS: Preheat oven to 300. Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepared baking sheet. Bake until walnuts are dry, about 14 minutes. Cool walnuts completely. (Can be made 1 day ahead. Store in airtight container at room temperature.) FOR SALAD: Bring Port, sugar, cloves, allspice, and cinnamon to boil in heavy small saucepan, stirring until sugar melts. Reduce heat to medium-low. Add pears; cover and simmer until tender when pierced with knife, turning pears every 5 minutes, about 20 minutes. Remove pan from heat. Let cool uncovered 20 minutes, turning pears once. Refrigerate pan uncovered until pears are chilled, turning every 1/2 hour, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pears from poaching liquid; reserve liquid. Cut pears lengthwise into quarters and core. Cut lengthwise into 1/4-inch-thick slices. Set pear slices aside. Boil 1/2 cup pear poaching liquid, shallots, and garlic in small saucepan over medium-high heat until reduced to 1/4 cup, about 3 minutes. Transfer mixture to medium bowl and cool to room temperature. Whisk in vinegar and mustard. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange pear slices around edges of 4 plates. Sprinkle crumbled blue cheese between pear slices. Toss spinach and 1/2 cup dressing in large bowl to coat; mound in center of plates. Serve, passing remaining dressing separately.

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND 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.

SPINACH SALAD WITH FRIED BLUE CHEESE

Steps:

• In a large bowl with a fork mash the garlic to a paste with the salt, add the vinegar, the Worcestershire sauce, and the olive oil, and combine the dressing well. Add the spinach to the dressing and toss the salad well.
• Have ready in separate bowls the flour, the egg, beaten lightly, and the bread crumbs. Dredge the cheese cubes in the flour, shaking off the excess, coat them thoroughly with the egg, and dredge them in the bread crumbs, patting the crumbs on to help them adhere. In a saucepan heat 2 inches of the vegetable oil to 350°F. on a deep-fat thermometer and in it fry the cheese cubes in batches for 45 seconds, or until they are golden, transferring them as they are fried with a slotted spoon to paper towels to drain. Divide the spinach salad between 2 bowls and top it with the fried cheese.