Baby Spinach With Asian Style Dressing Recipes

SPINACH SALAD WITH ASIAN SALAD DRESSING

Steps:

• To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
• Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
• Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
• Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

BABY SPINACH SALAD WITH ASIAN GINGER DRESSING

Steps:

• Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper to taste in a food processor. Process until combined. Toss spinach, red bell pepper and carrot with the ginger dressing in a large bowl until evenly coated. Divide into four plates and serve.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

SPINACH SALAD DRESSING

Steps:

• Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

ASIAN SPINACH CHICKEN SALAD

Steps:

• In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving., In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat., Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately.

WARM SPINACH SALAD WITH SOY VINAIGRETTE

Steps:

• Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

BABY SPINACH SALAD WITH STILTON "CAESAR" DRESSING

Steps:

• Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
• For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

UP TOWN SPINACH SALAD WITH SPICY ASIAN DRESSING

Steps:

• Mix the salt and pepper to together in a bowl and set aside.
• Pat the shrimp dry and place them in a food processor. Add in the old bay and pulse gently til you get a corse ground texture. Divide the shrimp into 6 portions.
• On your counter line up your hard cooked eggs, the shrimp,the beaten egg in a cereal bowl, and 2 dinner plates. Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture.
• Place a boiled egg in your palm and cover it completely with a portion of shrimp. Roll it in the beaten egg and set it on top of the hash browns. Repeat with the rest of the boiled eggs. Press as many of the hash browns as you can around the eggs, forming a ball. Set them on the clean plate and chill until the oil is ready. Save the left over hash browns.
• Heat the canola oil to 350. in a large deep heavy pot or a deep fryer.
• In a small pot whisk together the chilli sauce, white wine vinager, and extra virgin olive oil and set over a low heat to warm.
• When the oil is hot place 2 to 3 of the eggs gently into the pot,do not crowd them. Cook for 4 minutes, turning once half way though. Place on a cooking rach and sprinkle with the salt and pepper mix while hot. Remove any loose hash browns to the rack also. Repeat till all the eggs are done. Fry the leftover hash brown up and drain.
• Toss the spinach, red bell pepper,and green onions with 1/3 cup of the warm dressing. Pile the spinach onto 6 salad plates. Sprinkle on the tomatoes and loose hash browns. Cut the eggs in half and place them in the center of the spinach, yolk side up. Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side.

ASIAN SPINACH SALAD

Steps:

• Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

BABY SPINACH WITH ASIAN STYLE DRESSING

Steps:

• Combine dressing ingredients and toss with baby spinach leaves.