For the fritters, mix cheeses, egg
lastic wrap and let stand for 5 mins or until the
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.
epper. Cook on medium-high for a few minutes than lower
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.
For the kabobs- Wrap each piece
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.
honey and Dijon mustard.
For a thicker dressing, you can
ver high heat. Cook chicken for 2-3 mins per side
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.
b>baby spinach leaves, then steam in the water still on the leaves, for
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
Serve immediately.
I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
inches in diameter. Bake for 8 to 10 minutes, until
set aside.
Place the baby spinach in a large glass bowl
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.
emoving from springform pans.
For the dressing, whisk oil, lemon
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.
Preheat the oven to 450\u00b0F. Place the haloumi and beans on a lightly greased baking pan
Bake for 10-12 mins, until haloumi is golden.
Meanwhile, place the oil, lemon juice, mustard and shallots into a large bowl and whisk to combine. Add the lentils, spinach, haloumi and beans. Toss to coat in the dressing. Season with salt and black pepper and serve.
he salmon and the fennel for about 15-20 minutes. This
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.