Babyspinachwithasianstyledressing Recipes

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.

BABY SPINACH SALAD

Steps:

• Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

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.

FETA AND SPINACH ROLLS

Steps:

• Preheat oven to 200c.
• Mix all ingredients together (except pastry sheets).
• Lay pastry sheets (with plastic attached) out on your counter.
• Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
• No piping bag? Divide mix in 4 and spoon this along the long edge.
• Roll up, peeling the plastic away as you roll.
• Seal the inner edge with a little water.
• Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
• Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.

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 WITH ASIAN STYLE DRESSING

Steps:

• Combine dressing ingredients and toss with baby spinach leaves.

BABY SPINACH AND CHICK PEA SALAD

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

BUTTERED SPINACH WITH FETA

Steps:

• Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.