Spinach-Gorganzola Salad Recipe - Allrecipes.com
Spinach-Gorganzola Salad Recipe
  • READY IN 50 mins

Spinach-Gorganzola Salad

Recipe by  

"A delicious family recipe that serves up well with BBQ'd dishes. A spinach salad with a hot bacon dressing goes will with crumbled gorgonzola cheese and pine nuts. Well worth the effort to make."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a small bowl, whisk together the balsamic vinegar, olive oil, mustard, salt and pepper to make the dressing. Set aside.
  2. Place the pine nuts in a dry skillet over medium heat. Cook and stir for a few minutes, just until they are fragrant and lightly toasted. Set aside to cool.
  3. Cook bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon to paper towels to drain. Reserve a thin layer of bacon grease in the pan. Stir in about 1/4 cup of the dressing, and turn the heat to medium. Add the onions; cook, stirring occasionally, until caramelized, about 20 minutes.
  4. Reduce the heat to low, and crumble the bacon into the pan. Stir in the remaining dressing, and heat through.
  5. Place the spinach in a large bowl. Pour the warmed dressing with bacon and onion over the spinach, then sprinkle with pine nuts and gorgonzola cheese.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2005

Yummy. A bit more labor intensive than I imagined so I did some shortcuts -- used pre-cooked bacon pieces and heated up with a little bit of oil. Used a much smaller amount also and we more than enough bacon in the dressing. Used regular blue cheese instead of gorganzola but next time will up that amount slightly. Finally, I just put the onions in with the bacon and let it all cook together.

 
Most Helpful Critical Review
Nov 16, 2005

I can't even rate how this tastes, because we ended up eating a salad of plain spincach with toasted pine nuts, blue cheese, and Ranch dressing. The dressing was going fine until I added the remaining dressing to the pan, where it promptly separated and turned into one big, disgusting, gloppy mess. (The heat was turned to low...) It was unusable as salad dressing. If one is going to make this, I don't recommend heating the remaining dressing, but just stirring the heated onion mixture into the room-temp mixture. I am saving the onion mix to hopefully use on chicken or something. The only thing I was able to use was the toasted pine nuts- those were wonderful. I'm kind of upset about the whole thing because it was very time-consuming, and then it didn't work (and wasted my good olive oil, balsamic vinegar, and bacon).

 

11 Ratings

Nov 01, 2005

This sounded so yummy, BUT my husband and 2 guests didn't love it. Made according to directions except cut back to 1/2 lb. bacon (still too much). Overload on calories and time-consuming, I don't think I'll make this recipe again. With some overhaul, I think the recipe has potential - using the same basic ingredients, cutting down on the measurements and lightening up on the dressing (2/3 C of olive oil is excessive).

 
Aug 03, 2005

Very good. I think I forgot the pine nuts but I added sauteed mushrooms. Will make again.

 
Sep 07, 2010

Yummy!! My guest ate 3 servings!!

 
Feb 14, 2013

This is a simple yet flavorful salad. The next time I will use white balsamic vinegar for the sake of appearance. I wasn't fond of the darkness of the dressing.

 
Apr 15, 2009

So decadent and easy to make. We used spicy candied pecans instead of pine nuts for an added kick.

 
Jun 14, 2007

Preparation for the salad was a bit too involved for the end result. It was a nice change from regular ho-hum salad but not as dazzling as I expected.

 

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Nutrition

  • Calories
  • 695 kcal
  • 35%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 61 g
  • 94%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1395 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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