Best Spinach Pecans And Gorgonzola Salad With Sherry Vinaigrette Recipes

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



Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette image

Provided by Dave Lieberman

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

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 W/ PEACHES AND TOASTED PECANS



Spinach Salad W/ Peaches and Toasted Pecans image

So few ingredients make such an impact with this recipe! Brianna's Poppyseed dressing is my favorite, but use what you like best.

Provided by Juenessa

Categories     Fruit

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 4

3/4 cup pecans
2 ripe peaches
4 cups Baby Spinach, rinsed and dried
1/4 cup poppy seed salad dressing

Steps:

  • Preheat oven to 350 degrees F.
  • Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken.
  • Remove from oven and set aside.
  • Peel peaches (if desired) and slice into bite-sized segments.
  • Combine peaches, spinach and pecans in a large bowl.
  • Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

Nutrition Facts : Calories 236.5, Fat 20, SaturatedFat 1.7, Sodium 31.6, Carbohydrate 14.8, Fiber 5, Sugar 9.6, Protein 4.5

GINA'S SPINACH SALAD WITH SPICED PECANS



Gina's Spinach Salad with Spiced Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 25m

Yield 5 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Freshly cracked black pepper
1 cup pecan halves
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly ground black pepper
One 5-ounce package pre-washed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes

Steps:

  • Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

SHERRY VINAIGRETTE



Sherry Vinaigrette image

This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 12 cup

Number Of Ingredients 6

1 -2 garlic clove, coarsely chopped
salt
fresh ground black pepper
1 1/2 tablespoons sherry wine vinegar (or aged red wine vinegar)
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil

Steps:

  • Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
  • Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
  • Taste and balance the flavors to taste. Enjoy!

Nutrition Facts : Calories 60.3, Fat 6.8, SaturatedFat 0.9, Sodium 4.9, Carbohydrate 0.1

WILTED SPINACH SALAD WITH SHERRY VINAIGRETTE



Wilted Spinach Salad With Sherry Vinaigrette image

This healthy spinach salad is big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. From Eating Well magazine, October 2008.

Provided by kitty.rock

Categories     Salad Dressings

Time 15m

Yield 6 1 1/2 cup serving, 6 serving(s)

Number Of Ingredients 8

12 ounces fresh spinach (washed, drained, patted dry)
1/2 cup thinly sliced shallot
1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons sliced almonds
1/4 teaspoon smoked paprika (optional) or 1/4 teaspoon hot paprika (optional)
1/3 cup reduced-sodium vegetable broth or 1/3 cup chicken broth
1/4 cup chopped black olives, such as Kalamata

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.

Nutrition Facts : Calories 81.3, Fat 6.3, SaturatedFat 0.8, Sodium 99.9, Carbohydrate 5.2, Fiber 1.8, Sugar 0.3, Protein 2.6

SPINACH, STRAWBERRY AND GORGONZOLA SALAD



Spinach, Strawberry and Gorgonzola Salad image

This delightful spring salad combines spinach leaves with strawberries, the delicious tang of gorgonzola cheese, a lovely vinaigrette and finished off topped with the crunch of candied walnuts. Makes a great luncheon dish or for an elegant entree salad add grilled chicken cut into bite sized pieces.

Provided by MarieRynr

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 small red onion, thinly sliced
4 cups water
24 walnuts or 24 pecan halves
2 tablespoons icing sugar
2/3 cup vegetable oil
6 tablespoons walnut oil
2 small shallots or 2 small chives, minced
2 tablespoons raspberry red wine vinegar or 2 tablespoons sherry wine vinegar
salt
fresh ground white pepper
12 ounces fresh spinach, trimmed
1 pint strawberry, sliced
6 ounces gorgonzola, crumbled

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.

Nutrition Facts : Calories 611.1, Fat 57, SaturatedFat 10.7, Cholesterol 21.3, Sodium 449.8, Carbohydrate 19.1, Fiber 3.7, Sugar 11.7, Protein 10.9

SPINACH AND GORGONZOLA SALAD



Spinach and Gorgonzola Salad image

This is an easily assembled recipe with a wonderful combination of flavors. Enjoy! -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 11

5 cups fresh baby spinach
1 cup sliced fresh strawberries
1/3 cup lightly salted cashews
1/4 cup crumbled Gorgonzola cheese
VINAIGRETTE:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon seedless raspberry jam
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts :

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