Blue Cheese & Spinach Salad
From EatingWell: July/August 2013
This blue cheese, corn and spinach salad recipe is delicious tossed with a warm bacon-spiked tomato vinaigrette. We love a full-flavored blue cheese like Maytag, but a milder blue cheese is also nice. This spinach salad is great with pizza or as a light side salad.
- 3 slices bacon, chopped
- 2 tablespoons chopped shallot
- 2 tablespoons cider vinegar
- 2 teaspoons honey mustard
- 1 large tomato, cut in half, divided
- 3 cups baby spinach
- 1 cup fresh corn kernels (see Tips)
- 2 large hard-boiled eggs (see Tips), chopped
- 1/4 cup crumbled blue cheese
- Cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.
- Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.)
- Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs and blue cheese. Drizzle the dressing from the skillet over the salad; toss to coat.
Tips & Notes
- Tips: To remove corn kernels, stand an ear of corn on its stem end and slice the kernels off with a sharp knife. You’ll get about 1 cup fresh kernels from one large ear of corn.
- To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.
Per serving: 159 calories; 9 g fat (3 g sat, 3 g mono); 107 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 10 g protein; 2 g fiber; 363 mg sodium; 453 mg potassium.
Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (25% dv), Folate (21% dv)
Carbohydrate Servings: 0
Exchanges: 1/2 starch, 1/2 vegetable, 1/2 medium-fat meat, 1/2 fat
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- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 15 minutes or less
- July/August 2013