Best Of Bridge Spinach Salad Recipes

Steps:

• Put first 7 ingredients in a screw top jar and shake to mix.
• Refrigerate.
• Prepare remaining ingredients and add dressing just before serving.

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
• In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Steps:

• Combine all the ingredients.

Steps:

• Whisk together mayonnaise, lemon juice, vinegar, garlic, worcestershire sauce, honey and pepper.
• Slowly drizzle in the oil. Set aside. Combine spinach with mushrooms, bacon bits, croutons, cheese and eggs.
• Parmesan cheese is a great alternative.
• Toss with the dressing.

Steps:

• Combine all dressing ingredients, mix well and refrigerate.
• Make well ahead to allow flavors to blend.
• Taste dressing and adjust sugar/vinegar for your sweet/tart taste preferences.
• Tear fresh spinach into bite sized pieces, wash and pat dry.
• Wash strawberries, drain, pat dry and cut in thirds.
• Shake dressing container well and toss with spinach, strawberries, kiwi and mandarin orange sections just before serving, otherwise the spinach will wilt.
• This makes a wonderfully tart, slightly sweet and very colorful salad!

Steps:

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Steps:

• Boil water and cook lasagna noodles.
• When done, drain and run cold water over them.
• Spray a non-stick frying pan with cooking spray.
• Cook boneless chicken breasts until done.
• Slice into small thinly sliced strips (you can do this before or after cooking).
• Saute mushrooms and onions until soft.
• Spray 9X13 cooking pan with cooking spray (I use pampered chef stoneware).
• Make hollandaise sauce according to package directions and spread a small amount on the bottom of a 9 x13 pan, enough to cover the bottom.
• Place a layer of noodles on top of hollandaise sauce.
• Cover with half of the chicken and sprinkle with basil, oregano and salt and pepper to taste.
• Top with half of the mushroom and onion mixture and then drizzle and spread half of the remaining hollandaise.
• Sprinkle with basil and oregano.
• Top this with half of the Mozzarella and Parmesan cheeses.
• Place all of the asparagus neatly in a layer over cheese.
• Repeat the layers, ending with the cheeses.
• Cook, uncovered, in 350 F.
• oven for 45- 60 minutes, or until hot and bubbly.
• Watch to ensure the cheese doesn't begin to burn, if so, cover with foil in a tent like fashion, which might add to the cooking time.
• You need a deep 9X13 pan for this.
• Let stand for 15 minutes before cutting.
• Serve a salad with a tart dressing to offset the richness, such as my spinach, strawberry and poppyseed salad.
• I have never attempted to freeze this, so I don't know how that works.
• Considering the asparagus, I don't think it would freeze well.
• Note about packaged Hollandaise sauce: Be sure to check pkg directions at the store as ingredients/measurements/pkg yield may differ according to brand.

Steps:

• Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
• Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Steps:

• Tear spinach into bite-sized pieces. Cut strawberries in half. Combine dressing ingredients and mix well. Toss with spinach and strawberries.