Spinach Mushroom Salad With Tarragon Dressing Recipes

SPINACH AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• 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, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.

FRESH MUSHROOM SPINACH SALAD

Steps:

• In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

MY SPINACH SALAD WITH CREAMY MUSHROOM DRESSING

Steps:

• For Dressing; beat ingredients together in a bowl.
• Pour into a sauce pan and heat over medium heat while stirring until mixture is smooth.
• Remove from heat and set aside to cool.
• For Salad; assemble the ingredients in layers in a large salad bowl and salt and pepper to taste.
• Pour cooled salad dressing over and toss gently.
• Goes well with any meal!

SPINACH MUSHROOM SALAD

Steps:

• In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

SPINACH AND MUSHROOM SALAD

Steps:

• Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
• Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
• In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
• Drain your mushrooms and add them to the bowl along with your baby spinach.
• Toss the dressing and your salad together and serve immediately

MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING

Steps:

• Make dressing:
• In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
• Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.

SPINACH MUSHROOM SALAD WITH TARRAGON DRESSING

Steps:

• For the dressing, in a blender or food processor blend the yolks, vinegar, Dijon and olive oil until smooth and emulsified.
• Stir in the finely chopped egg whites, shallots and finely chopped tarragon leaves; mix to combine.
• Season with salt and pepper to taste.
• Spread the spinach leaves on a platter.
• Top with onion slices and sliced mushrooms.
• Spoon the prepared dressing over salad.
• Sprinkle lightly with parmesan cheese.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN

Steps:

• Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
• Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

SPINACH, MUSHROOM AND RED ONION SALAD

Steps:

• Combine orange juice, lemon juice and honey, in a medium bowl. Slowly whisk in olive oil until combine; season with tarragon, salt and pepper to taste.
• Combine spinach, mushrooms, mandarin orange segments and onions in a large bowl. Toss salad with enough dressing to coat lightly. Garnishes with cranberries and pine nuts.

SPINACH SALAD WITH TARRAGON DRESSING

Steps:

• For Dressing: Combine Mayonnaise, jelly, vinegar, tarragon, salt and pepper with a wire wisk or in a blender.
• For salad: Mix remaining ingredients.
• Combine dressing with salad immediately before serving.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Steps:

• Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
• Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.