Spinach Salad With Pomegranate Dressing And Crispy Won Ton Croutons Recipes

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.
• Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 minutes.
• While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.
• While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.
• Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

SPINACH SALAD WITH BACON, EGG, AND CROUTON

Steps:

• In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
• In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
• Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
• Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.

POMEGRANATE DRESSING AND SPINACH SALAD

Steps:

• In small bowl, whish together Enova brand oil, juices, half of the sesame seeds, and salt and pepper. In a separate bowl, combine spinach, onion, oranges, and pomegranate seeds. Pour juice mixture over spinach and toss well. Sprinkle with remaining sesame seeds and baked wontons.
• Serve 8 (1 1/4 cup servings).
• www.enovaoil.com.

CRISPY CROUTON SALAD

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

POMEGRANATE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.

SPINACH SALAD WITH TAMARIND DRESSING AND PAPPADAM CROUTONS

Steps:

• Fry pappadams:
• Heat 1/2 inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F (see cooks' note, below). Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total. Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain (pappadam will crisp as it cools). Return oil to 350°F and fry remaining pappadams, 1 at a time, in same manner.
• Make dressing:
• Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.
• Assemble salad:
• Toss spinach and cucumbers with dressing in a large bowl. Break pappadams into 1 1/2-inch pieces and add to salad just before serving, tossing gently to combine.

SPINACH SALAD ON GARLIC CROUTONS

Steps:

• Preheat the oven to 400°F.
• Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them, and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.
• While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with EVOO, and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.
• While the bread toasts, heat a skillet over medium-high heat with the 2 tablespoons of EVOO. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.
• While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of EVOO, salt, pepper, and nutmeg.
• To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach, and garnish with the chopped eggs.