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Blue Cheese & Spinach Salad

July/August 2013

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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.


Blue Cheese & Spinach Salad

Makes: 4 servings, 1 cup each

Serving Size: 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.)
  3. 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.

Nutrition

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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Recipe Categories

Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
July/August 2013
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