Spinach Salad With Tarragon Dressing Recipes

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

TARRAGON SALAD DRESSING

Steps:

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

SPINACH SALAD DRESSING

Steps:

• Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

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.

SPINACH SALAD DRESSING

Steps:

• Combine the first seven ingredients in a blender or food processor; cover and process until smooth. Serve over fresh spinach. Store leftover dressing in the refrigerator. ,

TANGY SPINACH SALAD

Steps:

• Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
• Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

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.

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.