Irish Root Salad With Spinach Sharp White Cheddar And Bacon Mustard Vinaigrette Recipes

IRISH ROOT SALAD WITH SPINACH, SHARP WHITE CHEDDAR, AND BACON-MUSTARD VINAIGRETTE

Steps:

• Make the bacon-mustard vinaigrette - click the link up above for the recipe. Set aside to allow flavors to mingle and reserve the bacon bits for a salad topping.
• Preheat the oven to 375 degrees.
• Wrap the mini golden beets in tin foil then drizzle with a bit of olive oil.
• Place into the oven and roast for 45-50 minutes, or until tender when poked with a knife.
• Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
• Peel the beets with a small sharp knife. Slice each beet thinly.
• Place the arugula/spinach mix in a large serving bowl then arrange with the sliced beets, radish slices, carrot slices, red onion, bacon bits, and sharp white cheddar on top.
• Drizzle with bacon-mustard vinaigrette, to taste and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.

SPINACH SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

IRISH FLAG SALAD

Steps:

• Divide spinach among four plates; top with pears, oranges, cheese and pistachios., Whisk the dressing ingredients; drizzle over salads. Serve immediately.