Best 4 Spinach And Lentil Salad With Oregon Blue Cheese And Tart Cherry Vinaigrette Recipes

Indulge in the vibrant flavors of aSpinach and Lentil Salad, elevated with crumbled Oregon Blue Cheese and a refreshing Tart Cherry Vinaigrette. This wholesome salad combines the goodness of spinach, lentils, and a medley of vegetables, tossed in a tangy dressing bursting with sweet and sour notes. An explosion of textures and flavors awaits you in this delectable dish.

As you delve into the article, you'll discover a treasure trove of culinary delights. Enhance your culinary repertoire with recipes for Homemade Croutons, adding a delightful crunch to your salad. Elevate your dish with a creamy and flavorful Avocado Dressing, adding a touch of richness and creaminess. And for a burst of fruity sweetness, create a Tart Cherry Vinaigrette, the perfect complement to the earthy flavors of the salad.

Don't miss out on the chance to tantalize your taste buds with these extraordinary recipes. Spinach and Lentil Salad with Oregon Blue Cheese and Tart Cherry Vinaigrette is a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH SALAD WITH BLUE CHEESE DRESSING

Spinach Salad with Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 small red onion, thinly sliced
2 anchovy fillets
2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons crumbled blue cheese (about 1 ounce)
2 teaspoons apple cider vinegar
1 tablespoon chopped fresh parsley
8 cups baby spinach (about 5 ounces)
1 small head red-leaf lettuce, torn (about 6 cups)
1/2 English cucumber, thinly sliced

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.

BLUE SPINACH SALAD

Blue Spinach Salad image

Small amounts of the rich blue cheese goodies add just the right flavor to a very fresh tasting salad. This is my nothing-else-could-possibly-make-me-happy-for-dinner salad. Happy eating!

Provided by MAMAHENMISSY

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 cup pre-washed spinach leaves
⅓ cup seedless red grapes, rinsed and dried
1 tablespoon blue cheese, crumbled
2 tablespoons roasted, salted pumpkin seeds
1 tablespoon blue cheese salad dressing

Steps:

Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 15.7 g, Cholesterol 8.9 mg, Fat 22.8 g, Fiber 2.3 g, Protein 13.1 g, SaturatedFat 5.5 g, Sodium 473 mg, Sugar 10.2 g

SPINACH SALAD WITH BLUE CHEESE

Spinach Salad with Blue Cheese image

If you like blue cheese you'll love this salad. I don't know where I got the recipe I found it stuck at the back of my salads. The dressing is good on other salads as well

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 cups Baby Spinach, stems removed,washed & dried
1 red apple, chopped core removed
1 green apple, chopped core removed
1 small red onion, very thinly sliced
1/3 cup blue cheese, crumbled
1/3 cup pecans, chopped
1/2 cup olive oil
2/3 cup red wine vinegar
2 teaspoons brown sugar
2 cloves garlic, minced
salt and pepper

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.

LENTIL AND SPINACH SALAD WITH ONION, CUMIN AND GARLIC

Lentil and Spinach Salad With Onion, Cumin and Garlic image

A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.

Provided by bluemoon downunder

Categories Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup puy lentils
1 fresh bay leaf
1 stick celery
1 sprig fresh thyme
2 tablespoons olive oil
1 onions or 3 -4 shallots, finely chopped
2 teaspoons cumin seeds, toasted, crushed
400 g Baby Spinach
salt, to taste
fresh ground black pepper, to taste
3 tablespoons fresh parsley, chopped, plus a few extra sprigs
5 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
5 teaspoons red wine vinegar
4 garlic cloves, finely chopped
1/2 teaspoon lemon rind, finely grated

Steps:

Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils.
Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt.
Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally.
Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute.
Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted.
Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary.
Transfer the salad to a serving platter and scatter over some parsley sprigs.
Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.

Tips:

For the best flavor, use fresh spinach and lentils.
If you don't have Oregon blue cheese, you can substitute another type of blue cheese, such as Roquefort or Gorgonzola.
Tart cherry vinegar can be found at most specialty food stores. If you can't find it, you can substitute another type of vinegar, such as balsamic or red wine vinegar.
To make the salad ahead of time, cook the lentils and quinoa according to the package directions and let them cool completely. Store the lentils and quinoa in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and toss it with the dressing.

Conclusion:

This spinach and lentil salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The combination of spinach, lentils, Oregon blue cheese, and tart cherry vinaigrette is both flavorful and refreshing. This salad is also a good source of protein, fiber, and vitamins. If you are looking for a new and exciting salad recipe, be sure to try this one.