Spinach salad with bleu cheese dressing recipe

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  • Yield: 6 Servings


  • 10 oz/300 g bag baby spinach leaves, any thick stems or yellow leaves removed, then well rinsed and dried
  • 4 scallions, chopped
  • 3 oranges, segmented
  • 2 oz/55 g sunflower seeds
For the Bleu Cheese Dressing
  • 4 oz/125 g full-flavored bleu cheese, such as Roquefort, crumbled
  • 7 oz/200 g thick plain yogurt
  • 1 tbsp white wine vinegar
  • ½ onion, grated
  • ½ small bunch fresh chives, chopped
  • Salt and pepper
How to Make It
  1. To make the dressing, put the bleu cheese, yogurt, vinegar and onion in a blender or food processor and blend until smooth. Add the chives and give another quick blitz. Season with salt and pepper to taste. Cover and chill until required.
  2. When you are ready to assemble the salad, place the spinach leaves and scallions in a salad bowl and toss with half the dressing. Transfer to a serving bowl and top with the orange segments and a sprinkling of sunflower seeds.
  3. Pass the remaining dressing separately for spooning over individual portions, if desired.

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