Spinachsaladwithroastedredonionspecansdriedcranberries Recipes

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

SPINACH SALAD WITH STRAWBERRIES AND BASIL

Steps:

• Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
• Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
• Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.

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.

BISTRO SALAD WITH SPINACH-CAESAR DRESSING

Steps:

• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
• Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
• Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
• Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
• Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

CLASSIC SPINACH SALAD

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

SPINACH SALAD WITH CELERY SEED DRESSING

Steps:

• mix sugar,mustard and salt.
• blend in 2 tbs cider vinegar and the grated onion.
• gradually beat in oil.
• Beat until thick and light.
• slowly beat in yhe remaining cider vinegar.
• stir in celery seeds.
• cover tightly and shake vigorously to blend well.
• store covered in refrigerator.
• Pour over salad and toss and enjoy.

BEST DRESSED ORIENTAL SPINACH SALAD

Steps:

• Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
• Rinse bean sprouts and toss them with the spinach.
• Fry bacon to be crisp, drain on paper towels and break up into small pieces.
• Peel hard boiled eggs and chop. Place in small bowl.
• Mix dressing in a jar or cruet. Shake vigorously.
• Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
• Enjoy!

CRANBERRY SPINACH SALAD

Steps:

• Melt butter in saute' pan over medium heat, add almonds and stir until lightly toasted; set almonds aside to cool.
• Toast sesame seeds in same pan and then set aside to cool.
• Mix salad ingredients.
• Mix dressing ingredients and toss with salad ingredients just before serving.

CRANBERRY-ORANGE SPINACH SALAD

Steps:

• Drain oranges, reserving 2 tablespoons juice. In a small bowl, whisk the oil, vinegar, salt, nutmeg, pepper and reserved juice. In a serving bowl, combine the spinach, oranges and cranberries. Add dressing; toss to coat. Sprinkle with cashews.

FRESH SPINACH SALAD

Steps:

• Put first 7 ingredients in a screw top jar and shake to mix.
• Refrigerate.
• Prepare remaining ingredients and add dressing just before serving.

SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Directions for Citrus Dressing:.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Prep and cooking time are Food Network estimates.

RICE AND SPINACH SALAD

Steps:

• Cook rice in salted water according to package directions, then let cool.
• Thaw spinach and squeeze out the water.
• Toast almonds in a 250-300 degree oven till light brown.
• Combine dressing ingredients in a jar or cruet and shake well to combine.
• Toss together cooled rice, spinach and onions.
• Add dressing and mix well.
• Refrigerate several hours or overnight to combine flavors.
• Add toasted nuts just before serving.
• Can be served cold, but it's better at room temperature.

CRANBERRY SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.