BABY SPINACH SALAD WITH THYME AND DIJON VINAIGRETTE WITH CRISP SWISS CHEESE CRISPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.
- Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.
SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SPINACH SALAD WITH HONEY-DIJON DRESSING
Why buy salad dressing from the store?? Isn't that the whole reason you order a salad in the restaurant? It's the dressing!!! The mustard makes this a good pairing with a simple pork.
Provided by YiayiaMouse
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add honey to the mustard.
- Whisk thoroughly.
- Pour oil into mix, whisking constantly.
- Add dressing to DRY spinich, and toss gently.
- Plate servings and add crumbled bacon and egg.
Nutrition Facts : Calories 243.9, Fat 20.2, SaturatedFat 3.9, Cholesterol 98.4, Sodium 277.6, Carbohydrate 10.5, Fiber 2.8, Sugar 6.3, Protein 7.7
BABY SPINACH SALAD WITH CREAMY DIJON DRESSING
Make and share this Baby Spinach Salad With Creamy Dijon Dressing recipe from Food.com.
Provided by AZPARZYCH
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
- Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
- When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
- Drizzle the dressing over the salad, and toss together gently to combine.
SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING
This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley-and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you'll make again and again-it's delicious on just about any mix of greens.
Yield makes 4 servings
Number Of Ingredients 18
Steps:
- Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
- Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
- For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.
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