Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown.
Cool.
Combine greens; add oranges.
Top with nuts.
Serve with Romaine Spinach Orange Salad Dressing.
hrough.
Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple
ay. Cool.
Thaw frozen Spinach and cook in a little
0 mins.
For the spinach sesame salad, mix sake, soy sauce
Wash, dry, and arrange nice sized pieces of spinach on salad plates.
Core pear.
If there are any brown spots on the fruit, cut them off.
Slice ripe pear into thin slices cut from top to bottom of the fruit.
Arrange pear on spinach.
Divide the toasted walnuts evenly among the plates.
Top salad with a few, well placed, broad curls of the parmesean.
Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.
Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl.
Mix in sliced tomatoes, cubed mozzarella cheese and sliced onion.
(Can be prepared 1 hour ahead; Let stand at room temperature, tossing occasionally).
Add spinach to salad and toss to combine.
Season to taste with salt and pepper and serve.
Tear spianch leaves into bite-size pieces (about 4 cups): refrigerate 1 hour.
Place spinach in a large bowl.
Slice unpared cucumbers into bowl.
Shake remaining ingredients in tightly covered jar; toss with vegetables.
Dressing-Put pine nut in a food processor add whole egg,shallots, and lemon juice,Puree.
Slowly add oil in a stream alternate with vinegar till all is incorporated.
Season with salt and pepper to taste.
Salad-- On 8 plates arrange 2 1/2 ounces of spinach leaves and 12 basil leaves.
Divide dressing over the salads.
Top with 1 tablespoon of cheese and 1 tablespoon of pine nuts.
In a small bowl whisk first 5 ingredients until sugar is dissolved.
Add in fresh basil and put to the side.
In a large bowl toss spinach, red onion and walnuts{if using} together.
Arrange avocados on top of the salad before serving.
In large bowl, ix the mayonnaise, juice concentrate and cinnamon until well blended. Stir in the apples, grapes, celery and walnuts to coat.
Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach leaves, toss to mix and coat.
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
Put spinach in serving bowl.
Peel and slice kiwi; cut each slice in fourths. Add to spinach.
Grate carrots into spinach.
Add red onion and almonds.
Pour on poppy seed dressing to taste.
Toss and serve.
Thinly slice unpared cucumber into bowl.
Pour salad dressing over slices; cover and refrigerate.
Wash spinach and remove stems; dry leaves.
Into salad bowl, tear greens into bite size pieces.
Pour cucumber slices with dressing over spinach.
Add peanuts and toss.
Makes 8 servings.
a boil and add spinach. Boil for 30 seconds
Wash spinach; let dry.
Place layer of broken up spinach in glass 9 x 13-inch baking dish.
Cover with sliced hard-boiled eggs.
Pour bacon bits over; pour in peas.
Slice bits of red onion on top.
Mix mayo and sour cream together, then frost top like cake.
Grate Swiss cheese on top.
Refrigerate 24 hours.
In a saucepan with boiling salted water, cook pasta until tender. Drain and let cool down.
In a salad bowl, mix all ingredients. Add salt and pepper.
Mix cooked rice with next 6 ingredients.
Toss lightly.
Brown bacon and put in with salad just before serving.
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.
Arrange spinach on 4 chilled plates.
Place chicken onto spinach and top with strawberries.
In a small bowl, combine salad dressing, orange juice and mustard and mix well.
Drizzle over salads and top with almonds.