Spinach And Sprout Salad Recipes

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

CRUNCHY SPINACH SALAD

Steps:

• In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé

Steps:

• Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
• Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
• Sprinkle with the salt and Marcona almonds and serve immediately.

QUICK SPINACH SALAD WITH SPROUTS

Steps:

• Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
• Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
• Trim, wash and dry spinach.
• Tear into bite-sized pieces to make about 10 cups, lightly packed.
• Place in salad bowl.
• Add alfalfa sprouts, cheese and sunflower seeds.
• In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
• MIx well.

SPINACH AND SPROUT SALAD

Steps:

• Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
• Make dressing while onion is chilling
• In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
• Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Steps:

• in large bowl, gently mix all ingredients of the salad.
• Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.