Best 5 Spinach And Gorgonzola Salad Recipes

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Indulge in a symphony of flavors with our delectable Spinach and Gorgonzola Salad. This vibrant salad features a harmonious blend of fresh baby spinach, crumbled gorgonzola cheese, crisp walnuts, sweet dried cranberries, and a tangy balsamic vinaigrette. The contrasting textures and flavors create a delightful experience with every bite.

Accompanying this main recipe are variations that cater to diverse preferences:

1. For a vegetarian delight, the Spinach and Chickpea Salad combines protein-packed chickpeas with fresh spinach, crunchy red onion, and a zesty lemon-tahini dressing.

2. Craving a warm and comforting meal? Try the Spinach and Bacon Salad with Warm Bacon Dressing. Crispy bacon, tender spinach, and a rich bacon dressing create a satisfying and savory dish.

3. If you're looking for a lighter option, the Spinach and Strawberry Salad is a refreshing choice. Sweet strawberries, sliced almonds, and a tangy poppy seed dressing make this salad perfect for a summer lunch.

4. For a touch of Italian flair, the Spinach and Prosciutto Salad incorporates salty prosciutto, juicy tomatoes, and a balsamic vinaigrette, resulting in a classic and flavorful combination.

5. Experiment with the Spinach and Avocado Salad for a creamy and satisfying meal. Creamy avocado, crunchy pecans, and a tangy lemon-herb dressing make this salad a delightful and nutritious option.

Here are our top 5 tried and tested recipes!

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE



Spinach-Pear Salad With Gorgonzola, Walnuts and Pear Vinaigrette image

This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.

Provided by Recipe Junkie

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

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 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 :

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING



Warm Spinach Salad With Pancetta and Gorgonzola Dressing image

Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup sherry wine vinegar
2 shallots, chopped
2 garlic cloves, chopped
1 tablespoon Dijon mustard
3/4 cup olive oil
2 teaspoons cracked black pepper
1 cup mushroom, sliced
1/2 cup pancetta, chopped
1 tablespoon oil
1/2 cup gorgonzola
1 red bell pepper, diced
1 red onion, sliced
1 1/2 lbs spinach, washed

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



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 WITH GORGONZOLA CROUTONS AND BACON TWISTS



Spinach Salad With Gorgonzola Croutons and Bacon Twists image

This came from the 2004 edition of The Gourmet Cookbook, edited by Ruth Reichl. I microwaved the bacon twists, but I'll provide the recipe as written in the book. The dressing for this was so good my daughter wanted to scrape the blender pitcher. As I typed this in I realized I misread it when I made it and used 2 tablespoons of honey rather than teaspoons. The additional honey certainly did no harm! Preparation time does not include hard-boiling the eggs.

Provided by Sonata

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices bacon (1/2 lb.)
1/4 cup crumbled gorgonzola
1 tablespoon unsalted butter, softened
4 slices country bread, half-inch thick, preferably sourdough
1 garlic clove
1/2 teaspoon salt
1/4 cup mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 lb spinach, coarse stems discarded
1 small red onion, very thinly sliced crosswise and separated into rings
2 large hard-boiled eggs, quartered

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.

Nutrition Facts : Calories 639.2, Fat 42.4, SaturatedFat 13.2, Cholesterol 154.6, Sodium 1402.3, Carbohydrate 46.5, Fiber 4.7, Sugar 5.5, Protein 19.5

Tips:

  • To save time, use pre-washed baby spinach or bagged spinach.
  • Feel free to substitute other types of nuts for the walnuts, such as pecans, almonds, or pistachios.
  • If you don't have balsamic vinegar, you can use red wine vinegar or white wine vinegar instead.
  • For a creamier dressing, add a tablespoon or two of sour cream, yogurt, or mayonnaise.
  • If you're looking for a vegetarian protein option, add some cooked lentils, chickpeas, or tofu to the salad.
  • For a more robust flavor, try using a flavored olive oil, such as garlic-infused olive oil or lemon-infused olive oil.
  • Conclusion:

    Spinach and gorgonzola salad is a quick and easy salad that's perfect for a light lunch or dinner. It's also a great way to use up leftover grilled chicken or steak. The combination of sweet and savory flavors is sure to please everyone at the table. So next time you're looking for a healthy and delicious salad, give this spinach and gorgonzola salad a try. You won't be disappointed!

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