Spinach Salad with Strawberries, Grapes, Avocado, Green Onions, And Nuts with Marvelous Stinky Cheese Dressing - 8NEWS - WRIC | News Where You Live

Spinach Salad with Strawberries, Grapes, Avocado, Green Onions, And Nuts with Marvelous Stinky Cheese Dressing

4 to 6 servings 

  • 4 to 6 cups crisp spinach leaves (no stems) (see note) or mixed greens (bibb or Boston or leaf lettuce or a combination, curly endive, arugula, red cabbage or ridicchio and other greens of choice), cleaned and thoroughly dried, torn into bite-size pieces
  • About 24 to 36 seedless green or black or red grapes, or a combination, stems removed
  • 6 to 8 green onions, cut on-the-bias into small pieces (include some green tops)
  • 1 to 2 firm ripe avocados, peeled, seed(s) removed, thinly sliced and immediately sprinkled with lemon juice to prevent discoloration
  • 1 cup sliced fresh strawberries
  • ¼ cup snipped parsley (no stems)
  • Salt to taste
  • Marvelous Stinky Cheese Dressing or strawberry vinaigrette dressing or balsamic or red wine vinegar and extra virgin olive oil as desired
  • Crumbled Stilton or Roquefort or Gorgonzola or blue cheese as desired
  • Cashews or English walnut or pecan halves as desired for garnish

If using salad dressing, prepare and allow flavors to blend for at least 1 hour.  Prepare spinach or other salad greens, grapes, mushrooms, green onions, and parsley for salad; place in a deep salad bowl or individual salad bowls.  Lightly sprinkle salad(s) with salt.  Spoon desired amount of salad dressing over salad(s).  Or, drizzle desired amount of balsamic and/or red wine vinegar(s) and olive oil over salad(s) (use vinegar and oil sparingly so that salad(s) does/do not become soggy).  Sprinkle additional crumbled cheese of choice and nuts of choice for garnish over salad(s).  Serve immediately.

Note: Use baby (small light green variety) spinach as whole leaves, stems removed. Tear the curly variety spinach into bite-size pieces.


Marvelous Stinky Cheese Dressing
about 1½ cups

  • ¾ cup crumbled Stilton or Roquefort or Gorgonzola or blue cheese,  at room temperature and divided
  • ½ cup mayonnaise or reduced-fat or no-fat mayonnaise
  • ¼ cup sour cream or reduced-fat or no-fat sour cream
  • 1 tablespoon minced peeled onion (optional)
  • 1½ teaspoons lemon juice
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic juice
  • Several drops hot pepper sauce or few grains cayenne pepper or to taste
  • Salt and freshly ground black or white pepper to taste  

In a small bowl, combine ½ cup crumbled cheese of choice, mayonnaise, sour cream, onion, if desired, lemon juice, Worcestershire sauce, and garlic juice, beating well with an electric mixer until smooth.  Season with hot pepper sauce or cayenne pepper and salt and pepper to taste.  Stir in remaining ¼ cup crumbled cheese of choice.  Cover and refrigerate for about 1 hour to blend flavors.  May store, sealed, in an airtight glass jar in the refrigerator for up to two weeks, if desired.

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