Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing
photo by PalatablePastime
- Ready In:
- 21mins
- Ingredients:
- 12
- Yields:
-
6 Salads
- Serves:
- 6
ingredients
-
For Walnut Dressing
- 59.14 ml walnuts (chopped)
- 177.44 ml olive oil
- 118.29 ml vegetable stock
- 59.14 ml red wine vinegar (See Note #3)
- 4.92 ml garlic (minced)
- 4.92 ml shallot (minced)
-
For Salad
- 59.14 ml walnuts (chopped)
- 4.92 ml powdered sugar
- 946.36 ml fresh baby spinach leaves
- 473.18 ml portabella mushrooms (sliced)
- 6 slice bacon (cooked crisp & crumbled)
- 118.29 ml blue cheese (crumbled, may use the other British variety of Stilton)
directions
- For Dressing: Whisk together all ingredients. Season w/salt + pepper as desired & set aside.
-
For Salads:
- Preheat oven to 375°F Toss 1/4 cup walnuts w/1 tsp powd sugar. Place on baking sheet & bake 6-8 min, stirring occ. Watch carefully to avoid burning. Set aside to cool.
- Combine spinach, sliced mushrooms & crumbled bacon in a lrg bowl. Add dressing & toss to coat.
- Divide mixture onto 6 salad plates & sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
- NOTE #1: I frankly did not notice that much of a distinction between the plain walnuts mixed w/the dressing & the toasted & slightly sweetened walnuts atop the salad. For that reason, I will likely just combine the 1/2 cup walnuts w/the dressing, add the tsp of powd sugar for a hint of sweetness & eliminate the toasting step.
- Note #2: As an option, feel free to sub pecans in this recipe or even use pine nuts which I think work very well w/spinach salads.
- Note #3: For those of you (like me) who do not keep red wine vinegar in your pantry, make your own using a 1:3 ratio. For this recipe using 1/4 cup, that would be 1 tbsp red wine mixed w/3 tbsp white vinegar. Too easy, huh?
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Reviews
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)