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Recipe: Hot Spinach Salad

Fresh spinach and bleu cheese with warm homemade balsamic vinaigrette. Use a Danish bleu, if you can.

Hot Spinach Salad Ingredients

  • 2 (10 ounce) packages baby spinach, rinsed and dried

  • 1 red onion, thinly sliced

  • 1? cups toasted, chopped pecans

  • 8 ounces crumbled blue cheese

  • 1? cups balsamic vinegar

  • 2 teaspoons molasses

  • 1 clove garlic, crushed

  • teaspoon ground black pepper

  • ? cup olive oil

How to Make Hot Spinach Salad

  1. In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.

  2. In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakeable container, shake and pour over salad. Serve immediately.

Hot Spinach Salad Nutritions

  • Calories: 457.2 calories

  • Carbohydrate: 15.8 g

  • Cholesterol: 21.3 mg

  • Fat: 41.2 g

  • Fiber: 3.8 g

  • Protein: 10.3 g

  • SaturatedFat: 9.1 g

  • ServingSize:

  • Sodium: 464 mg

  • Sugar: 9.4 g

  • TransFat:

  • UnsaturatedFat:

Hot Spinach Salad Reviews

  • Excellent salad We have enjoyed this salad a number of times. Its very good using the dressing that Lisa B provides. But everyone is WOWED when I use the Hot Bacon Dressing provided by Vera on this site. Thanks Vera and LisaB. This is a keeper.

  • Very tasty I was asked for the recipe both times I brought it to pot-lucks. I didnt add all of the dressing (I didnt end up with as much spinach after trimming) and saved it for my own salads at home - mmm (The dressing is especially good. Its good on a plain old lettuce salad as well) Great flavor combinations. Thank you.

  • Great salad I recommend halving the amount of dressing.

  • Excellent salad. I used goat cheese (chevre) instead of blue cheese and it was fabulous The vinaigrette is wonderful....

  • This dressing is awesome I had to go back & make more during dinner because it was soooo good I did increase the molasses & decrease the vinegar some. Used bacon, onion & feta cheese with this dressing. Maybe next time I will get a hold of bleu cheese & pecans.

  • Being one of my favorite salads in general, I am pleased to find this recipe taste very close to what I often order. I didnt follow the exact quantity for the dressing. I found myself using more molasses than recipe recommended. Maybe this was because I used dark powdered molasses. In the end, the salad looked smelled and tasted delicious.

  • The flavor on this was wonderful, but there was too much dressing for the amount of salad. I would cut it down by half if I made it again.

  • I wasnt even going to give this recipe any stars due to how horrible the dressing was. We took one bite and threw the rest away. However, I will make this salad again minus the the dressing given and use the dressing from this site for strawberry spinach salad.

  • The basic ingredients were great, but I would experiment with the dressing...It seemed a little bitter for the tastes of my family. It also makes alot of salad for just a first course.

  • I had really high hopes for this recipe since I love every ingrediant in the salad. However, they do not go together. The dressing was incredibly bland and I couldnt even taste it. Frankly, it wasnt terrible, it wasnt anything - it was just really, really boring. I was trying it out for a bridal shower - and thank goodness I did because it would have gone over like a lead pipe. I made the strawberry spinach salad from this site instead and that was a hit.

  • I have been using this recipe for over a year now. The dressing has become one of my favorites, to use on almost any salad (and I dont find it "bland", as some others did, in any way.

  • Very good, used goat cheese instead of blue cheese (because we dont care for blue cheese) and only 1 tsp molasses.

  • I made this dip for a baby shower. Everyone loved it and requested that I give them the recipe. I have also made it several time for my family. It is a big it at our house.

  • Loved it

  • I absolutely love this recipe Its a fabulous combination of flavors. However, I think using half of the recipe makes a large enough salad unless you plan on using this as the entree.

  • Wow Great salad Such interesting flavors and textures Delicious. Ill definitely make this again

  • This was good. I cut the molasses out because it didnt seem tatalizing.

  • This was excellent. I have made it now 4 times and it has been a hit each time. You can cut the dressing ingredients in half and it will still make enough. Try adding a bit more molasses and slightly less balsamic vnagrette.

  • This was sooo good The creamy blue cheese paired with the crunch of the red onion and the sweetness of the balsamic was just perfect. We left out the pecans due to a family nut allergy, but we didnt miss them at all. Absolutely delicious

  • We found the dressing too bland, so we sprinkled balsamic vinegar over the salad after we had tossed it in the salad bowl, and WOW what a difference it made. Try it.

  • This salad was a hit with my whole family My son even had me email it to his work so he could make it for his girlfriend.Wonderful

  • I liked the recipe quite a bit. I used chard though cause thats what I had on hand and omitted the bleu cheese. Substituted brown sugar for molasses and the result was great

  • It is a real head scratcher to me when someone absolutely HATES an ingredient, i.e., bleu cheese, and then gives the recipe a poor rating???? For bleu cheese lovers, this is a good salad.

  • Excellent salad I followed the recipe pretty closely, except that I used a little less balsamic vinegar. It came out great. Will make again.

  • Delicious dressing I had a blueberry balsamic vinegar on hand that worked beautifully.

  • I really only used this recipe as a base, but since I liked what I ended up with, Im rating it anyway. Instead of bleu cheese, pecans, and red onion, I used avocado, red pepper, and shallot (which I minced and mixed in with the dressing). I didnt cook the dressing, and I only made half--and I ended up using about 3/4 of that, which was still a bit too much. It was a touch too vinegary, but that may have changed if Id cooked and reduced it. All in all, an enjoyable salad.

  • We werent huge fans, mainly because we dont like blue cheese. The pecans were a nice taste in the salad but overall the salad didnt match up to many others weve tried, and wasnt as healthy either. We will probably use the pecans again as an ingrediant with future salads, but as a whole this salad wasnt super.

  • What a marvelous salad. The bleu cheese is perfectly offset with the Balsamic Vinagrette recipe from this site. I also added seasoned chicken breasts (seasoned with onion soup mix and cajun seasoning) and it became a complete meal not only from a consumption standpoint but from a nutritional one as well. OCharlys Chicken Pecan Salad can now take a back seat to a new champion and I can make it in my kitchen.

  • Ingredients are great and go together well. I agree with other reviews, too much dressing and too bland. I will look for a better dressing.

  • Id also double the molasses and add a bit of crisp celery to the salad.

  • I only had good, syrup-like balsamic vinegar that would have overpower the dish. I used a combo of that and apple cider vinegar.

  • I loved it I thought it was a very elegant salad and the warm dressing topped it off I did use feta because I love feta and loathe bleu cheese. Nice change from my regular mixed green salad.

  • OMG this is SO GOOD Loved this salad, and the warm balsamic dressing is fantastic Think it would also be good served with some grilled chicken, will make again, thanks :)

  • Good but needs more flavor.

  • Followed this recipe as written. I dont know what went wrong, it made way too much dressing, it drenched the entire salad and i had nearly a quarter inch of it at the bottom of the bowl. It was extremely bitter, Again I have no idea what went wrong, i love all the ingredients, it just didnt pan out.

  • My husband says this is a keeper, and I agree I added avocado and flank steak to make it "black and bleu." I did use the Danish bleu cheese as suggested, and it was very good. Id never tried that kind before.

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