Lindas Spinach Salad With The Works Recipes

WARM SPINACH SALAD WITH PORK MILANESE

Steps:

• Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
• Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.

NANCY'S SPINACH SALAD

Steps:

• For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
• For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

TOMATO SPINACH SALAD

Steps:

• In a small bowl or a jar with tight-fitting lid, combine first six ingredients; mix or shake well. Chill for at least 1 hour. Just before serving, combine spinach and tomatoes in a large salad bowl. Whisk or shake dressing; pour over salad and toss.

BERMUDA SPINACH SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
• In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

WALNUT-CHEESE SPINACH SALAD

Steps:

• In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth.
• In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.

LINDA'S LUSCIOUS LAYERED SALAD

Steps:

• Fill a large trifle bowl or glass bowl with shredded lettuce.
• Add a layer of tomatoes, celery, peppers, onions, peas, and black olives in layers.
• Spread mayonnaise over top, and sprinkle with sugar.
• Top with cheeses, and sprinkle bacon over the cheese.
• Cover with plastic wrap, and refrigerate 8 hours.

BLUE SPINACH SALAD

Steps:

• Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

BABY SPINACH SALAD WITH TOMATO AND MOZZARELLA

Steps:

• Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.

LINDA'S PASTA SALAD

Steps:

• Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
• Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
• When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
• *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
• Variations:.
• Use kalamata, or green olives instead of black.
• Add little corn ears.
• Add your favorite cheese, any hard, American or Feta.
• Add cheese and diced pepperoni, or hard salami.
• Add frozen green peas, thawed.
• Add radishes, diced, or sliced.