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.
In bowl, combine spinach, strawberries and green onions. Cover; chill up to 2 hours.
For citrus dressing, combine salad oil and lemon juice; mix well.
Pour over spinach strawberry mixture.
Top with walnuts and, if desired, sprinkle with toasted sesame seed.
Use serving fork to toss lightly to coat.
Serve immediately.
Makes 8 to 10 servings.
In a 4-quart bowl, place the torn spinach, strawberries and green onions.
Place a cover on the bowl and chill for up to 2 hours.
Measure the oil; add the lemon or lime juice and shake well.
Chill.
Shake the dressing again and pour over the spinach-strawberry mixture.
Top with walnuts and, if desired, sprinkle with toasted sesame seed.
Serve immediately.
Makes 8 to 10 servings.
Remove stems from spinach and place in bowl.
Add green onions and strawberries.
Make dressing in shaker, pour on salad and toss gently.
Allow 5 or 10 minutes for dressing to absorb.
Toss the spinach and strawberries in a bowl. Drizzle with the dressing and mix gently. Spoon 1 cup of the salad onto each of 6 salad plates. Sprinkle each serving with 1 teaspoon of the almonds. Place 1 slice of the cheese on each bread slice. Top each salad with 1 bruschetta.
Tear spinach into bite size pieces in a large bowl.
In separate bowl, whisk vinegars, mustard, honey, salt and pepper all together.
Add to salad and toss.
Add strawberries, sesame seed and onion slices.
Serves 6 people.
Looks very attractive in glass salad bowl.
Combine first 8 ingredients to make the dressing, blend well.
Slice strawberries.
Toast the almonds till light golden brown, watch em closely, they burn fast.
Toss spinach with dressing.
Add strawberries and almonds, toss gently.
Blend the olive oil, 1/3 cup cashews, warm water, honey, lemon juice, white vinegar, soy sauce, and garlic in a blender until smooth and creamy; chill in refrigerator for 1 hour.
Toss the spinach, 1/2 cup chopped cashews, strawberries, and mushrooms in a large bowl until mixed; drizzle chilled dressing over the salad and toss lightly.
Toss spinach and strawberries together. Add dressing just before serving.
Mix all ingredients except spinach and strawberries.
Toss into spinach and strawberries just before serving.
Wash spinach; drain and tear up in bite size pieces.
Wash strawberries; remove stems and cut in quarters.
Mix all ingredients well.
Refrigerate 1/2 hour.
Clean and tear spinach; clean and half or quarter strawberries.
Set aside to crisp.
In a blender mix together the sugar, Wor. sauce, olive oil and vinegar.
Then add to the dressing the seeds and blend for a few seconds.
Just before serving, mix dressing with the strawberries and spinach.
In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
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.
side.
In a salad bowl, combine the spinach, hearts of palm
Combine first 7 ingredients at least 1 hour in advance and shake well. Simmer pecans in butter with a little sprinkle of sugar until soft. Tear spinach leaves into bite size pieces. Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe.
br>In large bowl, combine spinach, strawberries, nuts, and cheese.
This make two generous salads. Divide the spinach among two salad plates and top with sliced berries, banana, walnuts and crumbled cheese. Top with your favorite raspberry vinaigrette and enjoy!
Rinse, soak, drain and dry the spinach.
Peel the bananas and cut them into 1/4\" slices. Drizzle 1/2 a lemon's worth of lemon juice on the bananas to keep them from turning brown.
Add the spinach, strawberries and onions to the salad bowl and mix.
Add the bananas and walnuts. Mix again.
Sprinkle the sesame seeds and poppy seeds. Mix again and it's ready.
If you want to make the dressing, put all of the remaining ingredients into a bowl and emulsify.