Babyspinachpinenutsaladwithcreamybacondressing Recipes

GRANDMA'S CREAMY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
• Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

BABY SPINACH & PINE NUT SALAD WITH CREAMY BACON DRESSING

Steps:

• FOR THE DRESSING.
• Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
• Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
• FOR THE SALAD.
• Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
• Rinse the eggs under cold water, peel and cut into wedges.
• In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
• TO SERVE.
• Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
• Drizzle with the dressing.

SPINACH SALAD WITH CREAMY DRESSING

Steps:

• Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
• In a blender, combine the dressing ingredients.
• Toss salad with the dressing and serve.

CRANBERRY SPINACH SALAD WITH BACON DRESSING

Steps:

• In a large salad bowl, combine the spinach, cranberries and onion. , In a small microwave-safe bowl, whisk the lime juice, honey and mustard; stir in bacon. Microwave until warm. Serve with salad.

PEA 'N' PEANUT SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

BABY SPINACH SALAD WITH CREAMY DIJON DRESSING

Steps:

• In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
• Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
• When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
• Drizzle the dressing over the salad, and toss together gently to combine.