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BelGioioso Cheese, Inc

 

CreamyGorg®
Spinach Salad

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

CreamyGorg Spinach SaladCreamy Gorg

 
 
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Ingredients

3 strips thick-cut bacon, cut into cross-wise slices
6 oz. pumpernickel bread slices, cut into pieces for croutons
12 oz. whole peeled Vidalia onions, cut into 1/4-in. thick round slices
12 oz. baby spinach salad greens
3/4 cup Buttermilk-Herb dressing, recipe follows
6 oz. BelGioioso CreamyGorg® cheese, cut into thin slices

Directions

Cook bacon slices in skillet over low heat until browned and crisp. Drain on paper towels; reserve bacon grease. Set aside at room temperature. Sauté pumpernickel bread pieces in skillet with small amount of bacon grease until crisp. Drain croutons on paper towels; set aside. Grill onion slices until browned on each side and softened slightly. Separate into rings and set aside.

For each salad, toss 2 oz. baby spinach leaves with 1/2 oz. dressing and plate. Add 1 oz. grilled onion rings; sprinkle with 1 Tbsp. bacon. Add 1 oz. croutons to salad and top with 1 oz. BelGioioso CreamyGorg®. Drizzle salad with 1/2 oz. dressing before serving.

Buttermilk-Herb dressing: Combine 1/3 cup buttermilk with 2 Tbsp. plain whole-milk yogurt; blend until smooth. Stir in 1-1/2 Tbsp. tarragon vinegar (or white wine vinegar), 1 large green onion (finely chopped), 3/4 tsp. anchovy paste, 3 Tbsp. chopped fresh parsley and 3/4 tsp. chopped fresh tarragon. Season dressing with salt and black pepper to taste. 

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