Best Spinach And Endive Salad Recipes

SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Spinach and Endive Salad with Pecans and Blue Cheese image

Categories Cheese Dairy Fruit Leafy Green Onion Vegetable Side Blue Cheese Pecan Spinach Endive Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons finely chopped shallot (1 small)
2 tablespoons white-wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Belgian endives
10 oz baby spinach
1 cup pecans (3 1/2 oz), chopped and toasted
1/2 cup dried cranberries
1/3 cup crumbled Danish 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

Spinach and Endive Salad With Pecans and Blue Cheese image

An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.

Provided by DailyInspiration

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 Belgian endive, thinly sliced on a long diagonal
10 ounces baby spinach leaves
1 cup pecans, chopped and toasted (about 3 1/2 oz.)
1/2 cup dried cranberries
1/3 cup danish blue cheese, crumbled

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 AND ENDIVE SALAD WITH BLUE CHEESE DRESSING

Spinach and Endive Salad with Blue Cheese Dressing image

Categories Salad Cheese Leafy Green Side Quick & Easy Blue Cheese Spinach Healthy Endive Gourmet Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 tablespoons blue cheese
1 tablespoon red-wine vinegar, or to taste
3 tablespoons olive oil
a dash of Worcestershire sauce
4 cups spinach leaves, washed well and spun dry
1 Belgian endive, sliced thin crosswise

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 AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Spinach and Endive Salad With Kasha and Mushrooms image

Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 6-ounce bag baby spinach, washed and spun dry
1 cup cooked kasha
4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin
2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
2 endives, sliced
1/3 cup broken walnuts
1 ounce crumbled feta (optional)
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
freshly ground pepper to taste
Salt to taste
1 small garlic clove, pureed
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams

BELGIAN ENDIVE, FUYU PERSIMMON, AND BABY SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE

Belgian Endive, Fuyu Persimmon, and Baby Spinach Salad with Honey Mustard Vinaigrette image

Provided by Susanna Foo

Categories Cheese Fruit Garlic Leafy Green Mustard Side Thanksgiving Spinach Fall Persimmon Endive Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

1/2 cup vegetable stock or water
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon coarse-grain mustard
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 clove garlic, finely chopped
2 heads Belgian endive, core ends cut off and leaves separated
4 Fuyu persimmons, peeled and sliced
1 small head frisée, trimmed and leaves separated
1/2 pound baby spinach*
1 (4-ounce) piece Parmesan cheese, room temperature
*1/2 pound baby arugula can be substituted.

Steps:

In small bowl, whisk together stock and cornstarch. In second small bowl, whisk together soy sauce, sesame oil, vinegar, honey, mustard, and salt.
In medium saucepan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until soft, about 30 seconds. Stir in stock-cornstarch mixture and bring to boil. Reduce heat to moderate and simmer until thickened, about 5 minutes. Stir in soy sauce mixture and return to boil. Remove from heat and refrigerate until cool.
On each of 8 plates, arrange 4 Belgian endive leaves and 4 slices persimmon around rim. In large bowl, combine frisée and baby spinach. Add vinaigrette and toss to coat. Divide among plates, placing one mound in center of each. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

SPINACH & ENDIVE SALAD WITH PECANS AND BLUE CHEESE

Spinach & Endive Salad with Pecans and Blue Cheese image

A delicious salad that is definitely Company-worthy and it makes a beautiful presentation.

Provided by Daily Inspiration S

Categories Lettuce Salads

Time 20m

Number Of Ingredients 11

Ingredients

1/4 c extra-virgin olive oil
2 Tbsp shallots, finely chopped
2 Tbsp white wine vinegar
1 Tbsp pure maple syrup
1/2 tsp salt
1/4 tsp pepper
2 belgian endive, thinly sliced on a long diagonal
10 oz baby spinach leaves
1 c pecans, toasted and chopped
1/2 c dried cranberries
1/3 c danish blue cheese, crumbled

Steps:

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

SPINACH AND ENDIVE SALAD

Spinach and Endive Salad image

This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 tablespoon minced shallot
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
3/4 pound baby spinach
3/4 pound Belgian endive, sliced crosswise 1/2 inch thick

Steps:

In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

Nutrition Facts : Calories 58 g, Fat 4 g, Fiber 3 g, Protein 2 g

SPINACH AND ENDIVE SALAD WITH LEMON-GINGER DRESSING AND CRISP WON TON STRIPS

Spinach and Endive Salad with Lemon-Ginger Dressing and Crisp Won Ton Strips image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated peeled fresh gingerroot
1 teaspoon sugar
1 tablespoon water
3/4 teaspoon Asian sesame oil
2 Belgian endives
1 1/2 cups lightly packed small spinach leaves
1 1/2 cups lightly packed tender watercress sprigs
Accompaniment:Crisp Won Ton Strips

Steps:

In a bowl whisk together dressing ingredients and salt and pepper to taste. Cut enough endive crosswise into 1/2-inch pieces to measure 2 cups. In a large bowl toss together endive, spinach, watercress, dressing, and salt and pepper to taste.
Serve salad topped with won ton strips.