You are here

Spinach Portobello Bacon And Blue Cheese In Walnut Dressing

admin's picture
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Powdered sugar 1 Teaspoon
  Olive oil 3⁄4 Cup (12 tbs)
  Vegetable stock 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Minced garlic 1 Teaspoon
  Minced shallots 1 Teaspoon
  Baby spinach leaves 4 Cup (64 tbs) (Fresh)
  Sliced portobello mushrooms 2 Cup (32 tbs)
  Bacon slices 6 , cooked and crumbled
  Crumbled blue cheese 1⁄2 Cup (8 tbs)

Heat oven to 375 degrees F.
Toss 1/4 cup walnuts with about 1 teaspoon powdered sugar.
Place on baking sheet.
Bake 6 to 8 minutes, stirring occasionally.
Watch carefully to avoid burning.
Whisk together remaining walnuts, oil, stock, vinegar, garlic and shallots to form dressing.
Season with salt and pepper.
Combine spinach, mushrooms and bacon in large bowl; add dressing.
Toss to coat.
Divide onto serving plates.
Sprinkle with toasted walnuts and blue cheese.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)