Spinach Salad with Homemade Bleu Cheese Dressing - my photo
This Spinach Salad with Homemade Bleu Cheese Dressing is both healthy and delicious! It is fresh and satisfying year round!
Today, salads are the ultimate health food. They contain a variety of colorful, delicious, and satisfying ingredients that provide essential nutrients for healthy living. This spinach salad and homemade bleu cheese dressing recipe is a prime example of this. It is simple and lite and versatile enough to fit easily into all your meal plans.
This spinach salad and homemade bleu cheese dressing recipe is fresh, healthy and oh so tasty!
Homemade Bleu Cheese Dressing
Ingredients
- 4 oz full-flavored bleu cheese, such as Roquefort, crumbled
- 7 oz thick plain yogurt (can substitute for lite yogurt)
- 1 tsp white wine vinegar
- 1/2 onion, grated
- 1/2 small bunch fresh chives, chopped
- salt and pepper
Directions
- Put bleu cheese, yogurt, vinegar and onion in a blender or food processor and blend until smooth.
- Add chives and give another quick blitz.
- Season with salt and pepper to taste.
- Cover and chill until needed.
Spinach Salad
Ingredients
- 10 oz bag baby spinach leaves, any thick stems or yellow leaves removed, then well rinsed and drained. (nonbagged fresh baby spinach can also be used cut off of the stems)
- 4 scallions, chopped
- 3 oranges, segmented
- 2 oz sunflower seeds
Directions
- Place spinach leaves and scallions in a salad bowl and toss with half the dressing.
- Transfer to a serving bowl and top with the orange segments and a sprinkling of sunflower seeds.
- Pass the remaining dressing seperately for spooning over individual portions, if desired.
Helpful tips
- A variety of salad leaves can be used in this recipe. When you select salad leaves, remember that the darker colored ones, such as spinach leaves, contain more betacarotene, which help strengthen the immune system and fight off illnesses. Leafy green vegetables are also excellent sources of fiber.
- Freshness is all important when buying salad greens. Because of the leaves' high water content, they are very perishable, so buy them as close as possible to serving.
- When you get salad ingredients home, give them a rinse with cold water, then spin them dry or use a tea cloth to pat them dry. Never leave them to soak in a sink of cold water because all the water soluble vitamins and minerals will leech out.
- Use leafy ingredients as soon as possible, but most will keep for up to four days in a sealed container in the refrigerator. Once you open bags of prepared leaves, however, they should be used within 24 hours.
For more delicious recipes check out www.teestummy.blogspot.com.
Copyright Tara Carpenter. Contact the author to obtain permission for republication.
Tara Carpenter - From a young age I have always had a passion for dance. I grew up in a studio setting and began my dance training at the age of three. I ...
