Kathys Spinach Salad Recipes

KALEB'S SPRING SPINACH SALAD

Steps:

• Whisk together oil, ketchup, cider vinegar, honey, Worcestershire, pepper, and salt for dressing in a large measuring cup until well combined.
• Add spinach to a large serving bowl. Add 1/2 of the bacon, 1/2 of the eggs, 1/2 of the radishes, and 1/2 of the green onion. Pour in about 1/4 cup dressing and toss to combine. Top with remaining bacon, eggs, radishes, and green onion.
• Serve with remaining 3/4 cup dressing for drizzling.

SPINACH PASTA SALAD RECIPE | KATHY'S VEGAN KITCHEN

Steps:

• INSTRUCTIONS.
• ASIAN TOFU.
• Press Tofu according to directions, cut into two equal pieces and place in a container.
• Add all marinade ingredients together, whisk and pour over tofu.
• Cover and place in the refrigerator for at least 1 hour.
• MUSHROOMS.
• SLice mushrooms thin.
• Place in a container.
• Whisk marinade ingredients together.
• Pour over mushrooms.
• Cover and refrigerate for at least 1 hour.
• GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
• Preheat grill to medium-low.
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
• Then cook 7-8 minutes on each side.
• Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
• Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
• VEGETABLES.
• Dice white onion.
• Drain and chop water chestnuts.
• Cut ends off lettuce and clean.
• In a large non-stick skillet, over medium-low heat, cook onions until translucent.
• Add mushrooms with the marinade and cook until marinade dissipates.
• Then, add water chestnuts and cook for a few minutes.
• Then, add cooked tofu.
• Toss with vegetables until heated through.
• https://www.kathysvegankitchen.com/spinach-pasta-salad/.

SUPERSTAR SPINACH SALAD

Steps:

• Cut melon half into 1/2-in. rings. Cut rings with a 1-1/2-in. star-shaped cookie cutter or into 1-in. pieces; place in a bowl. Add spinach, ham, onion and grapes. Chill for at least 2 hours. Place sugar, orange juice, vinegar, onion, orange zest and pepper in a blender; cover and blend until smooth. With blender running, gradually add oil until slightly thickened. Stir in poppy seeds. Cover and chill. Just before serving, pour dressing over salad and toss. Top with pecans.

KATHY'S SHRIMP SALAD

Steps:

• Combine mayonnaise, pepper, salt, Worcestershire sauce, dillweed, lemon juice and horseradish.
• Add shrimp, celery and macaroni.
• Mix well.
• Gently fold in peas.
• Refrigerate.
• You may need to add more mayonnaise after chilling.