Amish Endive Or Spinach Salad Recipes

Steps:

• Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
• Top with sliced eggs.
• Cover with hot bacon dressing and serve.
• Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
• Combine sugar and flour.
• Add egg, salt, vinegar and water and mix until smooth.
• Pour into bacon drippings and heat stirring constantly, until mixture thickens.
• Add crumbled bacon.

Steps:

• Place the potatoes into a pot and cover with cold water by 1 inch. Season generously with salt. Bring to a boil, then lower the heat to medium and continue to cook until the potatoes are tender, about 5 minutes.
• While the potatoes are cooking, begin the dressing. Combine the vinegar and sugar in a small microwave-safe bowl. Cook until the sugar has dissolved, about 30 seconds. Add the mixture to a food processor along with the mustard, celery seed and the yolk of 1 of the hard-boiled eggs. Pulse until combined.
• Drain the potatoes and add to a large bowl. Toss together with 2 tablespoons of the dressing and reserve the remaining dressing in the food processor. Chill the potatoes in the refrigerator for 30 minutes.
• Finish the dressing by adding the mayonnaise, 1/2 teaspoon salt, remaining 2 eggs plus the egg white and 1 cup of the potatoes, reserving the remaining potatoes for the salad. Process until smooth yet with some texture remaining.
• Mix the reserved potatoes with the dressing along with the celery, onion and relish. Taste for seasoning.

Steps:

• Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
• Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

Steps:

• In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
• In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Steps:

• Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl.
• Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl.
• Sprinkle salad with pecans, cranberries, and blue cheese.

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

Steps:

• In a bowl whisk together dressing ingredients and salt and pepper to taste. Cut enough endive crosswise into 1/2-inch pieces to measure 2 cups. In a large bowl toss together endive, spinach, watercress, dressing, and salt and pepper to taste.
• Serve salad topped with won ton strips.

Steps:

• In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
• In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

Steps:

• Place the spinach in a large bowl.
• In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
• Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.