In a medium skillet, cook chicken in olive oil until brown;remove from skillet and cut into 1/2-inch strips.
Add bacon cubes to skillet and cook over medium heat for 2 minutes or until crisp; reduce heat to low and add vinaigrette dressing to bacon, cook, stirring for 30 seconds.
Place baby spinach in a large bowl; pour dressing over the baby spinach and toss well; add the chicken strips and cooked egg.
Serve immediately.
emon juice. Gently fold in baby spinach. Add just enough olive oil
Wash the baby spinach leaves, then steam in the
Heat a lightly oiled frying pan over high heat, add chicken and cook 4 mins per side, until browned and cooked through. Slice into strips.
Combine baby spinach, beets, chickpeas and avocado in a bowl. Top with chicken. Combine lemon juice and olive in a small bowl. Drizzle over salad and season to taste.
Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
Set aside.
Heat the oil in a wok over a high heat.
Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
Add the sauce and stir for 1- 2 minutes until the pork is coated.
Remove from the wok and keep warm.
Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
Serve the honeyed pork on a bed of spinach.
Place the dressing ingredients in a blender and puree until smooth.
In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.
ith green onions, feta cheese, baby spinach, mint, olive oil, lemon zest
In a large skillet over medium heat, melt butter and heat oil.
Add the sliced mushrooms, onion and garlic. Cover skillet and cook until soft and mushrooms start to release their juices.
Remove lid and add the baby spinach and red pepper flakes; stir.
Replace the lid and allow to cook for about 3 minutes.
Remove lid and stir; continue to sautee, uncovered, for another 2-3 minutes or until wilted to your liking.
Remove from heat and season with salt and pepper to taste.
Combine dressing ingredients and toss with baby spinach leaves.
large bowl, add the baby spinach leaves and chives, pour over
Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.
nd lemon juice. Pour over baby spinach and mix until greens are
ake dressing.
Place onion, baby spinach, tomatoes, mozzarella cheese, and basil
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Heat the oil and saute the onion and garlic until soft.
Add spices and saute one minute, to release flavours.
Add tomato paste, pureed tomatoes and 1 cup of water. Stir well.
Add the chickpeas and pumpkin and bring to the boil.
Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender.
Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt.
Serve with basmati rice, pappadums, and yoghurt or raita.
Preheat oven to 275. Toss baby spinach with oil. Lay flat and not over lapping on a baking sheet. Bake for about 15 minutes. Either eat right away or store them in an airtight container.
bout 15 minutes; add the baby spinach leaves and saute until they
Remove stems from Baby Spinach.
Wash, hull, halve and
month.
For the spinach.
If using large-leaf
nion mixture, tomatoes, feta and spinach and toss gently. Combine olive