Ingredients
-
-
1/4
-
3/4
-
1/2
-
1/4
-
1
-
1
-
-
1/4
-
1
-
4
-
2
-
6
-
1/2
-
Directions
Spinach, Portabella, Bacon & Blue Cheese in Walnut Dressing, From the *Carnival Experience* cookbook & Peter Leypold (Executive Chef of Carnival Cruise Lines), this was by far my favorite salad enjoyed on our recent Carribean cruise I entered this recipe as written, but suggest you read my notes at the end of the prep steps for a suggestion to abbreviate the prep + optional ingredient subs This is definitely a company-worthy salad & I hope you enjoy it as much as I did 🙂 (Time includes making the dressing & assembling the salads, but assumes all ingredient prep has been done in advance), I loved all the different textures in this salad and the flavors were wonderful and went well with our grilled salmon! Thanks!
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Steps
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1
Done
|
For Dressing: Whisk Together All Ingredients. Season W/Salt + Pepper as Desired & Set Aside. |
|
2
Done
|
For Salads: |
|
3
Done
|
Preheat Oven to 375f Toss 1/4 Cup Walnuts W/1 Tsp Powd Sugar. Place on Baking Sheet & Bake 6-8 Min, Stirring Occ. Watch Carefully to Avoid Burning. Set Aside to Cool. |
|
4
Done
|
Combine Spinach, Sliced Mushrooms & Crumbled Bacon in a Lrg Bowl. Add Dressing & Toss to Coat. |
|
5
Done
|
Divide Mixture Onto 6 Salad Plates & Sprinkle W/Toasted Walnuts + Crumbled Blue Cheese. Serve Immediately. |
|
6
Done
|
Note #1: I Frankly Did not Notice That Much of a Distinction Between the Plain Walnuts Mixed W/the Dressing & the Toasted & Slightly Sweetened Walnuts Atop the Salad. For That Reason, I Will Likely Just Combine the 1/2 Cup Walnuts W/the Dressing, Add the Tsp of Powd Sugar For a Hint of Sweetness & Eliminate the Toasting Step. |
|
7
Done
|
Note #2: as an Option, Feel Free to Sub Pecans in This Recipe or Even Use Pine Nuts Which I Think Work Very Well W/Spinach Salads. |
|
8
Done
|
Note #3: For Those of You (like Me) Who Do not Keep Red Wine Vinegar in Your Pantry, Make Your Own Using a 1:3 Ratio. For This Recipe Using 1/4 Cup, That Would Be 1 Tbsp Red Wine Mixed W/3 Tbsp White Vinegar. Too Easy, Huh? |
