Berry Spinach Salad With Toasted Hazelnuts Recipes

BERRY SPINACH SALAD

Steps:

• Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans to a large mixing and toss together.
• Serve the salad with the raspberry vinaigrette dressing.

BERRY SPINACH SALAD

Steps:

• Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend.
• Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.

BERRY SPINACH SALAD WITH TOASTED HAZELNUTS

Steps:

• Preheat the oven or toaster oven to 350°F.
• Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes. While still hot, rub the hazelnuts in a clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
• Combine the oil, lemon zest and lemon juice, kefir, honey, salt, and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes, and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.

SPINACH BERRY SALAD

Steps:

• In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

BERRY SPINACH SALAD WITH SPICY MAPLE SUNFLOWER SEEDS

Steps:

• To prepare the sunflower seeds, warm a small non-stick skillet over medium heat and add the sunflower seeds. Let the sunflower seeds warm up a bit, then pour in the maple syrup, a pinch of salt and a tiny dash of cayenne pepper, if desired. Toast the seeds while stirring constantly until most of the maple syrup has evaporated and the sunflower seeds are turning lightly golden on the edges, about 3 to 5 minutes. Transfer the seeds to a plate to cool.
• In a serving bowl, combine the spinach, berries, crumbled goat cheese and sunflower seeds. In a small measuring cup or bowl, whisk together the vinaigrette ingredients until emulsified.
• Just before serving, drizzle in enough vinaigrette to lightly coat the leaves (you might have leftover dressing) and gently toss (careful with those delicate raspberries!). Serve immediately.

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.

SPINACH SALAD W/ APPLE HAZELNUT DRESSING

Steps:

• In saucepan on high heat, cook apple juice until it is reduced till only 1/4 cup remains.
• This should take approximately 15 minutes.
• Pour reduced juice into a non-reactive bowl and let cool.
• When cool, mix in garlic, mustard, vinegar, worcestershire, tabasco and lemon juice.
• Whisk olive oil in slowly, add nuts and salt and pepper to taste.
• Rip spinach into bite sized pieces and place in serving bowl.
• Pour dressing over spinach and toss.
• Garnish with onion and apple.
• ENJOY!

TOASTED HAZELNUT SALAD WITH DRIED CRANBERRIES AND HAZELNUT VINAIGRETTE

Steps:

• In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown. Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes. Transfer mixture to a bowl and cool to room temperature.
• In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer nuts to a plate and cool.
• In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.
• In a large bowl toss greens with just enough dressing to coat and divide among 6 plates. Sprinkle salads with cranberry mixture and hazelnuts. Serve salad with soup as a main course or align as a first course.

FOUR-BERRY SPINACH SALAD

Steps:

• In a small bowl, whisk the first 10 ingredients until blended. In a small bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

VERY BERRY SPINACH SALAD

Steps:

• Mix dressing and refrigerate for 15 minutes.
• Toss together with salad and serve.

SPINACH SALAD WITH BERRIES AND GOAT CHEESE

Steps:

• Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
• Drizzle salad with raspberry vinaigrette to serve.

BERRY DELIGHTFUL SPINACH SALAD

Steps:

• In a small heavy skillet over medium-low heat, cook sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes., Remove from the heat; stir in pecans. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary., In a salad bowl, combine the spinach, strawberries and blueberries. Place the first six dressing ingredients in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream., Just before serving, drizzle salad with dressing; toss to coat. Top with sugared pecans.