Christinas Decadent Spinach Salad Recipes

CHRISTINA'S SALAD

Steps:

• Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
• Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

CLASSIC SPINACH SALAD

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
• Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
• While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
• While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
• Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS

Steps:

• Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
• Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
• While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
• Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
• In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

CHASEN'S ORIGINAL SPINACH SALAD

Steps:

• Wash spinach, removed stems, break into bite-sized pieces and chill until crisp.
• Dressing: Combine bacon drippings, vinegars, garlic, oil, Worcestershire sauce, salt and pepper.
• Place crisp spinach leaves in a large salad bowl, salt and pepper to taste, add crumbled bacon and just enough dressing to coat each leaf lightly. Store remaining dressing the in the refrigerator.
• Toss and serve at once.

CRAISINS SPINACH SALAD

Steps:

• Wash and clean spinach. Tear into bit sized pieces and place in serving bowl.
• Add half of cheese and 1/4 onion. Toss to combine.
• Combine dressing ingredients (vinaigrette, oj, and orange zest) in a small mixing bowl.
• Pour over salad and toss to coat.
• Sprinkle with remaining cheese. Top with Craisins and almonds. Serve immediately.

CATALINA SPINACH SALAD

Steps:

• Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Combine remaining ingredients in a large salad bowl; add dressing and toss. Serve immediately.

CHRISTIE'S SALAD

Steps:

• Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.
• Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

CHRISTINA'S DECADENT SPINACH SALAD

Steps:

• Preheat oven to 400.
• Form the 4, 1 oz portions of goat cheese into patties. Grind half of the pine nuts and mix with breadcrumbs, chives, salt and pepper on a plate. Coat the goat cheese in the breadcrumb mixture (press firmly).
• Place half of the strawberries in a food processor and blend until pureed.
• In a small saucepan add oil and heat over medium to low heat. Whisk in vinegar, honey, and pureed strawberries. Season with salt and pepper. Turn heat to low (dressing can be served cold, but whisk it before tossing!).
• Place goat cheese in the oven for about 5 minutes until they are warmed. Meanwhile --
• Place spinach, remainder of sliced strawberries, jicama, and remainder of pine nuts in a bowl. Toss with warmed dressing.
• Divide into four equal portions and top with warmed goat cheese. Enjoy!