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.
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 large bowl combine spinach, walnuts, mushrooms, red onion, and strawberry slices.
Toss to Mix.
Just before serving add dressing to taste.
Divide among 4 salad plates and serve.
dd the spinach and toss together.
Transfer the salad to serving
In bowl, stir the reserved bacon fat, cottage cheese, vinegar, sugar and salt. Drain cooked spinach; lightly press against colander to remove moisture. Place spinach in bowl, or on plates. Top with walnuts, then cottage cheese dressing. Crumble bacon over all.
In bowl, stir the tablespoon bacon fat, cottage cheese, vinegar, sugar and salt; drain cooked spinach and lightly press against colander to remove moisture. Place spinach in bowl or on plates; top with walnuts, then cottage cheese dressing. Crumble bacon over all.
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
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.
For the salad toppings, toast the walnut pieces in 1 tbsp oil 1 min, until lightly browned. Transfer to a large bowl. Add bacon to pan and cook 4-5 mins until crisp. Add to the bowl with the walnuts. Add 2 tbsp oil to pan. Fry the bread cubes 2-3 mins, turning occasionally, until crisp and golden. Add to bowl.
To assemble, add the spinach to the bowl and season well. Toss and divide between 4 plates. Sprinkle with the crumbled blue cheese and drizzle with the balsamic vinegar and remaining oil to serve.
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.
he walnut dressing, whisk together all ingredients. Season. Add to salad and
aking pan. If using fresh spinach, chop it fine. If using
Note: To toast walnuts, simply cook in a pan, no oil, for about 1-2 minutes on medium-low heat, moving occasionally.
Lay the spinach out on a plate or in a bowl. Evenly distribute the strawberries, walnuts, and goat cheese on the salad.
To create the dressing, combine the vinegar, oil, strawberries, honey, and water in a food processor or blender. Puree until smooth and well-combined. Drizzle over salad.
In a serving bowl, combine spinach, tomatoes, papaya, avocado, onion and walnuts.
For the dressing, whisk remaining ingredients together. Toss with spinach mixture and serve immediately.
ccasionally, until caramelized.
Distribute spinach and onion between 4 serving
n a large bowl with spinach and parsley. Whisk oil and
Preheat oven to 350\u00b0.
Roast walnut pieces on baking sheet for 5 to 8 minutes or until fragrant.
Place spinach in salad bowl and toss with apple wedges and lemon juice.
Add walnuts; mix well. Whisk oils and raspberry vinegar in a bowl; pour over spinach mixture.
Add sesame seed.
Season with salt and freshly ground pepper.
Toss well and serve.
In a salad bowl toss together the fennel, spinach, walnuts and Roquefort.
In a small bowl whisk together the vinegar, salt and pepper to taste, add oils in a slow stream whisking, and whisk the dressing until emulsified.
Drizzle the dressing over the salad and toss it well.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Dressing:.
Whisk together dressing ingredients.
Salad:.
Toss spinach with dressing in a large bowl.
Divide spinach among 6 salad plates and top with cherries, nuts, apples and cheese.
Serve with crusty bread.