Monday, April 25, 2022

MONDAY RECIPE POST - SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY-SHALLOT VINAIGRETTE

I have been looking for different types of salads to the ones we usually have.  We both have very similar tastes with only a few exceptions and lately, have been having a lot of easy fix-it meals that we don't need a recipe for.  But today was the day to try something new (to us), and here it is.

I found this recipe at the Food Network, and the original is here.  The recipe is courtesy of David Lieberman.


Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette - serves 4

It goes quickly from prep to table, though we take longer than the time stated, but not by much.  


1 package baby spinach

3 to 4 handfuls pecan halves

2 tablespoons vegetable oil (we used avocado oil)

Few pinches of salt

Few pinches of sugar

½ cup olive oil (we used avocado oil again)

¼ cup sherry vinegar

2 small shallots, minced

Kosher salt

Freshly ground black pepper

1 small wedge Gorgonzola cheese, crumbled (about 2 ounces)


Preheat oven to 400 degrees F. 

After washing and preparing the spinach, put in serving bowl.  (I always take the stringy part off the leaves, not necessary but my preference.)

Toss pecans with vegetable or avocado oil, sugar and salt. Lay out on baking sheet. Roast until a little more golden and fragrant, about 7 to 8 minutes. They burn easily so check on them before time is up and give them a bit of a stir.  Set aside. 

Make dressing by combining oil choice, vinegar, shallots and salt and pepper in a bowl.  Whisk together.  If you are making ahead place in sealable container, put in the fridge and shake before putting on the salad.  I use an old glass peanut butter jar with a screw top lid just for this purpose, and it has been in the dishwasher many times with everything else.  

Toss spinach with dressing, Gorgonzola and pecans.

Serve and enjoy!


As far as salads go, it's right up there and we will be making this again and again.  We served them with Jumbo Coconut Shrimp. These were frozen in a box (SeaPak brand) and you may have had them before.  They are excellent but just to mix it up, next time we will try fresh and steam the shrimp.  This salad lends itself to any favorite protein you may prefer.  

We used walnuts but will try pecans next time.  

I am not one for a lot of dressing and didn’t toss the whole salad.  I added a tablespoon on top of my own bowl, stirred a little and put the shrimp on top and on the side.  

There was leftover dressing which I refrigerated, and we still have spinach and Gorgonzola left, so will have that again at our next meal, also toasted pecans.  




Thanks for looking and have a great week.





35 comments:

  1. Replies
    1. Thanks Ginny :) It is a pretty meal and I was real happy how it turned out.

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  2. Yum. I also make my salad dressings in a screw top jar which I shake, use and pop in the dishwasher.

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    1. Thank you Sue, those jars come in handy don't they? :)

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  3. We use spinach a lot in our salads, Nigel is not a lettuce fan! I like the sound of this with the cheese, yum yum. Cheers Diane

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    1. Thank you Diane, we just said we need to eat more spinach :) The cheese is a tasty addition.

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  4. Read that as David Letterman at first... 😂

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  5. Hello,
    I love the Spinach salad and shrimp, YUM! Thanks for sharing. Take care, have a great new week!

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    1. You are very welcome Eileen, glad you liked the look of it. Thank you and I wish you the same :)

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  6. That looks like a perfect salad for the season. Love those coconut prawns too.

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    1. Thank you Angie, I love the coconut prawns too :)

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  7. It looks delicious except I'm not crazy about nuts in things like salads. Put them in a brownie and I love them but leave them off my salad please :)

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  8. I love shrimp and my eyes locked on them the minute the post came up.

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    1. Great, they are good aren't they? Thanks Sandra :)

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  9. Oh yum! This is just what I'd love tonight for dinner!

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    1. That great Jeanie, happy you like it and whatever you have for dinner tonight, Bon Appetit :)

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  10. This looks wonderful, Denise! It has all the elements that I love. Thank you for your commentary and added notes.

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    1. You are very welcome and thank you Martha Ellen :) So glad you like the commentary and the notes. Sometimes I think I go on for too long but it helps me when I want to make the recipe again, to remember what I did.

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  11. This looks good Denise, many thanks for sharing the recipe.

    All the best Jan

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    Replies
    1. You are very welcome Jan, glad you like the look of it. All the best to you too :)

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  12. Another good looking meal that sounds delicious!

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    1. Thank you Ellen :) I am always happy you enjoyed my recipe post.

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  13. It looks amazing, Denise!

    My family loves salads.

    Happy Tuesday!

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    Replies
    1. Hello Veronica Lee :) Thank you and we try to put more salads into our meals also. Happy Tuesday to you.

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