Salad Of Baby Spinach Sardines And Pine Nuts Recipes

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIONS

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

SALAD OF BABY SPINACH, SARDINES AND PINE NUTS

Steps:

• Heat broiler. Brush a baking sheet with a little of the oil. Put 2 tablespoons oil in a small sauté pan, add pine nuts. Cook on low, stirring frequently, until lightly browned. Set aside.
• Rinse and dry sardines, place on the baking sheet and dribble with 2 tablespoons oil and half the lemon juice. Season with salt and pepper. Broil sardines until lightly browned, turning once, about 2 minutes per side. Remove from heat.
• Place spinach in a shallow serving bowl, add remaining 2 tablespoons oil, remaining lemon juice, the pine nuts and salt and pepper to taste. Toss. Arrange sardines on top and serve.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

BABY SPINACH & PINE NUT SALAD WITH CREAMY BACON DRESSING

Steps:

• FOR THE DRESSING.
• Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
• Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
• FOR THE SALAD.
• Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
• Rinse the eggs under cold water, peel and cut into wedges.
• In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
• TO SERVE.
• Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
• Drizzle with the dressing.

SPINACH SALAD WITH SARDINES AND CRISPY PROSCIUTTO

Steps:

• Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.
• Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.
• Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.

SPINACH, PANCETTA, AND PINE NUT SALAD

Steps:

• Pour pine nuts into a small nonstick frying pan. Toast over medium heat, shaking pan often, until nuts are pale gold (2 to 3 minutes). Pour out of pan and set aside.
• Increase heat to medium-high. To pan, add pancetta and oil. Cook, stirring often, until pancetta is brown and crisp, about 3 minutes. Remove from pan with a slotted spoon and drain on paper towels; set aside.
• Add shallot to pan and cook for 1 minute; then stir in vinegar and mustard. Remove pan from heat and set aside.
• Place spinach, green onion, egg, and pancetta in a medium bowl; pour in hot dressing and toss to coat evenly. Top with pine nuts. Serve immediately. Add pepper to taste.

SPINACH SALAD WITH PINE NUTS

Steps:

• Toss spinach with mushrooms, onions and nuts in large bowl.
• Mix dressing and syrup until blended. Add to spinach mixture; mix lightly.