Annies Spinach Salad Recipes

EMILY'S SPINACH SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl. , Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices.

ANNIE'S TURKEY SALAD

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

ANNIE'S ORIGINAL SALSA

Steps:

• In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

NANCY'S SPINACH SALAD

Steps:

• For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
• For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)

Steps:

• Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.

ANNIE'S BEAN SPROUT SALAD

Steps:

• While cutting the veggies into strips, put 5-6 cups of water into a medium saucepan over medium heat. When finished cutting Peppers and Carrots, Blanch them quickly (15 to 30 seconds or so) drain and cool by running under cold water or place into ice bath and drain when cold. Place blanched veggies in a medium non reactive bowl and add rinsed and drained sprouts.
• Stir in all dressing ingredients except salt. Mix well and chill for an hour or more. Taste and add salt and pepper if needed. This salad gets more "marinated" as it chills, and tastes better after at least an hour.
• Serve with any Oriental dish (or grilled main course for a crunchy side)

ANNIE'S SCRUMPTIOUS MAPLE PECAN SPINACH SALAD W/MAPLE DRESSING

Steps:

• FOR SALAD: Mix all vegetable ingredients together in large bowl.
• MAPLE DRESSING INSTRUCTIONS: In a blender, food processor or with hand held immersion blender, combine maple syrup, salt, rice vinegar, canola oil, and ground mustard.
• Blend 1 minute or until well mixed.
• Yields 2 Cups TO TOAST PECANS: Place whole pecans on baking sheet in single layer, toast in 350 degree oven for 10 minutes, stirring a couple times during toasting time.
• Let cool TO ASSEMBLE: Serve salad in individual bowls or salad plates.
• Sprinkle with desired amount of pecans.
• Top with desired amount of Maple dressing.

ANNIE'S SPINACH SALAD

Steps:

• Combine first five ingredients in blender and mix thoroughly.
• Refrigerate dressing until ready to serve.
• Combine remaining ingredients and toss with dressing; sprinkle with grated parmesan cheese and mix well.