Hot Spinach Salad

SUBMITTED BY: Lisa B

"Fresh spinach and bleu cheese with warm homemade balsamic vinaigrette. Use a Danish bleu, if you can."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

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INGREDIENTS

2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil

READ REVIEWS (28)

DIRECTIONS

In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by MAGGIE MCGUIRE

Excellent salad! We have enjoyed this salad a number of times. Its very good using the dressing that Lisa B provides. But everyone is WOWED when I use the Hot Bacon Dressing provided by Vera on this site. Thanks Vera and LisaB. This is a keeper.

14 users found this review helpful

Reviewed on Dec. 20, 2004 by CAIRA01

This dressing is awesome!!! I had to go back & make more during dinner because it was soooo good! I did increase the molasses & decrease the vinegar some. Used bacon, onion & feta cheese with this dressing. Maybe next time I will get a hold of bleu cheese & pecans.

11 users found this review helpful