erving.
For optional side salad, mix olive oil, wine vinegar
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.
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.
rocessor.
Put the baby spinach in a salad bowl, and toss with
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.
ritters.
For the spinach salad, toss tomatoes, spinach, olives and onion in
bowl. For the spinach salad, combine the spinach, avocado and onion in
Arrange the spinach leaves on a large platter or individual salad plates.
Top with the mandarin sections and chopped red onion.
Whisk together the marmalade and vinegar.
Stream the oil into the dressing while continuing to whisk.
When ready to serve, pour the dressing over the salad and season with salt and pepper.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
large serving bowl, combine spinach, snow peas, remaining oil, lemon
make a bed of the baby spinach in a flame resitant bowl or platter (not plastic).
sprinkle celery and onions over the spinach.
fry bacon until crisp and place in between paper towels to drain.
remove all but 1-2 tablespoons of the bacon fat from the pan.
stir in sugar, vinegar and spices and bring to a boil.
Add bacon and cook until slightly carmelized
pour the hot mixture over the greens.
at the table warm the brandy and ignite pour over the salad
toss and serve.
arge bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette
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
Preheat broiler to high. Place peppers skin-side up on broiler pan. Broil until skins are charred. Place in a plastic food bag and cool. Peel off skins. Slice.
Separate lettuce leaves. Place in a serving bowl with spinach and peppers. Gently toss together.
To serve, place vinegar, mustard and olive oil in a screw-top jar. Season to taste and shake to combine. Pour over the salad. Toss to mix.
set aside.
Place the baby spinach in a large glass bowl
Saute in the butter, until lite brown, the package of ramen noodles (crumbled) and the slivered OR sliced almonds.
These are the\"crispies\" and will keep in a baggie in the freezer if you have any leftover.
Combine all the dressing ingredients in jar and shake to mix.
This makes enough salad for 2-3 bags of baby spinach or baby romaine or spring greens, your choice.
Toss the salad with some crispies and dressing right before serving.
Works well to serve with tongs.
Add optional sliced green onions if you wish.
nd cover with foil.
Salad -- At this time, the fennel
arlic until well blended. Toss spinach with dressing. Serve frittatas warm
hile preparing the salad.
For the wilted spinach salad- Heat reserved bacon