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!
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
hile preparing the salad.
For the wilted spinach salad- Heat reserved bacon
burn).
To make Salad Dressing:
Combine all ingredients
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
cup.
SALAD: Meanwhile, arrange the washed spinach leaves on six
To make vinaigrette: In medium bowl, whisk all dressing ingredients until thickened.
When ready to serve, assemble salad. Combine spinach and strawberries and toss some of the dressing. Add more dressing to taste.
Serve immediately.
Sprinkle chicken breast with salt and pepper.
Pour chicken broth in large skillet and bring to a boil.
Add chicken; reduce heat, cover and simmer until chicken is tender and no longer pink, turning once halfway through cooking time.
Remove chicken from broth with slotted spoon; discard broth.
Thinly slice the cooked chicken.
In large bowl, toss together spinach chicken and strawberries.
Drizzle with Warm Citrus Dressing Recipe #422552 and nuts.
Add salt and pepper to taste.
Serve immediately.
Carefully wash spinach and remove all stems.
Tear spinach into bite size pieces.
Spin dry or pat dry with paper towels.
It is important to remove all extra moisture which will dilute the dressing.
Clean and slice strawberries and place on top of torn spinach leaves and scatter the pecan halves on top.
Add salad dressing (room temperature) just before serving.
Toast the sunflower seeds in a clean, dry skillet until light golden then set aside to cool.
Arrange the baby spinach leaves on 4 individual salad plates.
Divide and garnish each plate with the strawberries, grapes and sunflower seeds.
Prepare the salad dressing by combining all ingredients in a jar with tight fitting lid. Shake well. Divide and pour dressing over the salad servings.
n a large salad bowl, combine the spinach, red onion, strawberries & oranges. Toss
Remove stems from spinach; wash thoroughly, pat dry and tear into bite-size pieces.
Combine spinach and strawberries in a large salad bowl, tossing gently.
Combine washed spinach leaves and strawberries in a large salad bowl.
Blend remaining ingredients until thick.
Pour dressing over salad before serving and toss well.
Very good.
so flavors can blend while salad is being prepared. whisk together
Heat the oven to 375.
Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes.
Transfer to a cool plate.
Toss the spinach with the strawberries in a large bowl.
In a small bowl, whisk together the honey, mustard, vinegar, and salt.
Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top.
Serve sprinkled with cheese (if using) and with the remaining dressing on the side.
nd discard stems from spinach.
Wash spinach and pat dry with
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.