Baby Spinach Salad With Swiss Cheese Crisps Recipes

Steps:

• In a salad bowl, combine the spinach, cheese and bacon. Drizzle with dressing and toss to coat. Top with croutons. Serve immediately.

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.

Steps:

• Over medium-high heat, heat a nonstick skillet. Add the shredded Swiss in small, 1 1/2 inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 minutes, and can be moved with a thin spatula, flip the cheese rounds and cook another 15 to 30 seconds, then remove from skillet and transfer to plate or rack to cool. Repeat to form 12 to 16 crisps, 3 or 4 per salad.
• Put the spinach in a bowl. Core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning. Toss the apples with the spinach.
• For the dressing, combine the thyme, Dijon and vinegar with a whisk. Stream in the olive oil while continuing to whisk. Pour over the salad and toss to coat greens and apple evenly. (You may not need to add all of the dressing. Add enough to lightly coat your salad.).
• Transfer the salads to plates and top with the Swiss crisps.

Steps:

• In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight., Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.

Steps:

• In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
• Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
• When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
• Drizzle the dressing over the salad, and toss together gently to combine.

Steps:

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.

Steps:

• For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
• Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
• While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
• To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

Steps:

• Heat bacon as directed on package until crisp; crumble bacon.
• Toss bacon, spinach, mushrooms and tomato in large bowl.
• Drizzle with dressing; toss to coat. Sprinkle with cheese; toss lightly.

Steps:

• Place the dressing ingredients in a blender and puree until smooth.
• In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
• Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

Steps:

• In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated. Spread in a single layer on a parchment-lined baking sheet. Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes. Let cool completely on pan on rack. Break into pieces.
• For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
• In a large bowl, toss spinach with dressing. Sprinkle with candied almonds and strawberries.

Steps:

• Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

Steps:

• Arrange the spinach leaves on a large platter or individual salad plates.
• Top with the mandarin sections and chopped red onion.
• Whisk together the marmalade and vinegar.
• Stream the oil into the dressing while continuing to whisk.
• When ready to serve, pour the dressing over the salad and season with salt and pepper.