Spinach And Cheese Omelet With Farm Fruit Salad In Champagne Vinaigrette Recipes

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
• Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
• Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Steps:

• Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
• Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
• Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

FRUIT & SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, oranges, grapes, cheese, walnuts and onion. Drizzle with dressing; toss to coat. Serve immediately.

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE

Steps:

• In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
• In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
• In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

ORANGE VINAIGRETTE SPINACH SALAD

Steps:

• Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,

SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE

Steps:

• Make marinated apples:
• In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
• Make strawberry Champagne vinaigrette:
• In blender, purée all ingredients until smooth.
• To serve:
• In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.