Spinach Strauss Salad With Gooseneck Dressing Recipes

SPINACH SALAD WITH DRESSING

Steps:

• Put the salad ingredients in a large bowl.
• Put the sliced almonds and 1/4 cup sugar in a fry pan on the stove. Cook over medium high heat, stirring frequently, until the almonds are slightly toasted and the sugar has carmelized, 5-10 minutes.
• Meanwhile, mix the remaining dressing ingredients in a bowl.
• Stir the almond mixture into the bowl with the other ingredients; mix to coat almonds.
• Toss dressing with salad ingredients in bowl.

SPINACH STRAUSS SALAD WITH GOOSENECK DRESSING

Steps:

• Sprinkle salt and pepper in wooden bowl; squeeze juice from 1/2 lemon and add raw egg.
• Stir well.
• Add bacon, chopped egg and spinach.
• Mix well.
• Sprinkle with a little lemon juice and serve.
• Must be served cold.
• Serve with gooseneck dressing.
• Gooseneck Dressing: Dissolve all of the dressing ingredients in the vinegar except the oil.
• Add oil, slowly.
• Keep whisking until well blended.
• Refrigerate.
• Makes 1 quart.

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.

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.

EVERYONE'S FAVORITE SPINACH SALAD WITH POPPY SEED DRESSING

Steps:

• Whisk vinegar, vegetable oil, sugar, poppy seeds, onion, Worcestershire sauce, and paprika together in a bowl until sugar is completely dissolved.
• Layer spinach, strawberries, blue cheese, and pecans in individual bowls; drizzle dressing generously over each salad.

MAKEOVER SPINACH SALAD DRESSING

Steps:

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

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. ,

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.