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Spinach & Blue Cheese Salad With Walnut Dressing

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“A delicious salad that is quite simple to prepare. The walnuts and tomatoes can be prepared ahead of time. Works really well as an entree or a light lunch. The original recipe came from 'Australian Good Taste' magazine and stated serving size was 4, I think it is better as 2 generous serves.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • FOR THE DRESSING
  • 12 cup walnuts, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • freshly ground salt & pepper
  • FOR THE SALAD
  • 200 g baby spinach leaves, washed and dried
  • 120 g store bought semi dried tomatoes (or use home make oven dried tomatoes, try recipe 14681)
  • 100 g blue cheese, crumbled

Directions

  1. FOR THE DRESSING.
  2. Preheat your oven to 180°C.
  3. Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
  4. Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
  5. FOR THE SALAD.
  6. Place the spinach, tomatoes and blue cheese in a large bowl.
  7. Drizzle with the dressing, toss gently to combine and serve immediately.

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