SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE
Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette that coats the greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
- Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
- About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.
Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 458 g
BABY SPINACH SALAD WITH THYME AND DIJON VINAIGRETTE WITH CRISP SWISS CHEESE CRISPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.
- Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.
BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach, fennel, and grapefruit in a large salad bowl.
- In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
- Pour the vinaigrette over the salad just before serving.
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