Spinach Salad with Andouille Dressing and Three Nut

Name: Spinach Salad with Andouille Dressing and Three Nut Crusted Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground andouille sausage or other pork sausage; 1 cup finely chopped onions; 2 teaspoons chopped garlic; 1/4 cup balsamic vinegar; 1/2 cup olive oil; 1 cup toasted walnut pieces; 1 cup toasted pecans; 1 cup toasted hazelnut pieces; Essence, recipe follows; 6 ounces goat cheese; 1 pound fresh baby spinach, cleaned and patted dry; 1 cup julienned red onions; Salt and freshly ground black pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 pound ground andouille sausage or other pork sausage
1 cup finely chopped onions
2 teaspoons chopped garlic
1/4 cup balsamic vinegar
1/2 cup olive oil
1 cup toasted walnut pieces
1 cup toasted pecans
1 cup toasted hazelnut pieces
Essence, recipe follows
6 ounces goat cheese
1 pound fresh baby spinach, cleaned and patted dry
1 cup julienned red onions
Salt and freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes.", "Add the onions and garlic.", "Continue to cook for 3 minutes.", "Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan.", "Whisk in the oil.", "Remove from the heat and set aside.", "Using a mini-food processor, fitted with a metal blade, grind each nut separately.", "Season each nut with Essence.", "Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese.", "Roll six of the balls of cheese in the ground walnuts.", "Roll six of the balls of cheese in the ground pecans.", "Finally, roll the remaining 6 balls of cheese in the hazelnuts.", "In a large mixing bowl, combine the spinach and red onions.", "Season with salt and pepper.", "Toss the spinach with the andouille dressing.", "Mound the salad in the center of each plate.", "Arrange each of the nut crusted balls of cheese around the spinach.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1290

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound ground andouille sausage or other pork sausage, 1 cup finely chopped onions, 2 teaspoons chopped garlic, 1/4 cup balsamic vinegar, and more.

Yes, Spinach Salad with Andouille Dressing and Three Nut Crusted Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad with Andouille Dressing and Three Nut Crusted Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions