SPINACH AND ENDIVE SALAD WITH PECANS AND BLUE CHEESE
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
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.
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Naveed Hanif
[email protected]The dressing was a bit too tangy for my taste. I think I'll use less vinegar next time.
Elizabeth Coleman
[email protected]This salad was a bit too bitter for my taste. I think I'll try using less endive next time.
Amna Shahid
[email protected]I'm not a huge fan of blue cheese, so I used goat cheese instead. It was still delicious.
Jat Wad
[email protected]This salad is a great way to get your daily dose of greens.
Robert Abernathy
[email protected]The blue cheese dressing is the perfect finishing touch.
Murshid gallery
[email protected]I love the contrast between the bitter endive and the sweet pecans.
Tripple HonourEntranceTV
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Bristi Akter
[email protected]I made this salad for a party and it was a huge hit. Everyone loved the unique flavor combination.
Afrat Klein
[email protected]This salad is a great way to use up leftover spinach and endive. It's also a great make-ahead salad, as the flavors only get better the longer it sits.
Naimat Pathan
[email protected]I'm not usually a fan of endive, but this salad converted me. The bitterness of the endive was perfectly balanced by the sweetness of the pecans and the tanginess of the blue cheese.
Edwin Mitiera
[email protected]This salad was a delightful symphony of flavors and textures. The combination of spinach, endive, pecans, and blue cheese was divine. The dressing was light and tangy, perfectly complementing the ingredients.