BelGioioso CreamyGorg Spinach Salad | culture: the word on cheese
This spinach salad recipe brings together crispy bacon and creamy blue cheese with sweet Vidalia onion, rich pumpernickel croutons, and tender baby spinach
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Ingredients
- 1/3 cup buttermilk
- 2 tablespoons plain whole-milk yogurt
- 1-1/2 tablespoons tarragon vinegar (or white wine vinegar)
- 1 large green onion (finely chopped)
- 3/4 teaspoon anchovy paste
- 3 tablespoons chopped fresh parsley
- 3/4 teaspoon chopped fresh tarragon
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 3 strips thick-cut bacon (cut into cross-wise slices)
- 6 ounces pumpernickel bread slices (cut into pieces for croutons)
- 12 ounces whole peeled Vidalia onions (cut into 1/4-inch thick round slices)
- 12 ounces baby spinach salad greens
- 6 ounces BelGioioso CreamyGorg cheese (cut into thin slices)
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