ritters.
For the spinach salad, toss tomatoes, spinach, olives and onion in
bowl. For the spinach salad, combine the spinach, avocado and onion in
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.
arge bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette
Arange baby spinach on salad plates.
Top with chopped eggs and bacon.
Drizzle with dressing.
hile preparing the salad.
For the wilted spinach salad- Heat reserved bacon
burn).
To make Salad Dressing:
Combine all ingredients
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
or while preparing the remaining salad and vinaigrette. (Can also cover
rocessor). Set aside until Spinach is ready.
To cook
Remove stems from spinach.
Wash leaves thoroughly and pat dry.
Tear into bite-size pieces.
Combine spinach, oranges and almonds in large bowl.
Serve with salad dressing.
arlic until well blended. Toss spinach with dressing. Serve frittatas warm
large serving bowl, combine spinach, snow peas, remaining oil, lemon
Remove any stems from spinach. Tear into bite-size pieces. Combine spinach, almonds, oranges, mushrooms and bacon bits in large bowl. Toss with desired amount of poppy seed dressing and top with hard-boiled egg.
Mix all ingredients together and arrange in flat bowl so you can see all ingredients.
Pour ranch dressing over top of salad in thin lines so dressing does not cover all veggies, then serve. Serves 6 people.
nd cover with foil.
Salad -- At this time, the fennel