n paper towels and keep warm in a low oven. Repeat
br>Keep warm while preparing the salad.
For the wilted spinach salad- Heat
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
burn).
To make Salad Dressing:
Combine all ingredients
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!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
Set aside.
For salmon salad, bring 4 cups water to
b>spinach with dressing. Serve frittatas warm or at room temperature with the spinach salad
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.
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.
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
or while preparing the remaining salad and vinaigrette. (Can also cover
rocessor). Set aside until Spinach is ready.
To cook
eat.
Meanwhile, put the spinach in a large bowl. In
Place prepared spinach in a large bowl. Add
Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
Blend together vinegar, water, mustard and Splenda.
Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
Add the vinegar mixture and simmer 1 minute.
Pour dressing over spinach, toss well.
Divide onto 4 chilled salad plates and sprinkle with croutons.
Serve immediately.
Clean spinach and cut off most of
In a small saucepan, combine soy sauce, Sake, sesame oil and sugar.
Simmer 5 minutes.
Put spinach and mushrooms into a salad bowl.
Toss with warm dressing.
Sprinkle with sesame seed.
Serve at once.