Hot Spinach Apple Salad Recipes

Steps:

• TOSS spinach with apples, celery and pecans in large bowl.
• ADD dressing; mix lightly.

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. , In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly., Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately.

Steps:

• In a large skillet, melt butter over medium-high heat. Add apples and ginger; cook and stir until apples soften and begin to caramelize, 3-5 minutes. Stir in pistachios and Dijon mustard. Reduce heat; simmer 5 minutes, stirring occasionally., Pour two-thirds of apple mixture over spinach. Add spoonfuls of ricotta cheese; top with remaining apple mixture. Drizzle with honey. Add fresh pepper to taste.

Steps:

• In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
• Add apple and onion.
• Toss until apples and onions are covered with dressing.
• Place spinach on top, then pecans.
• Just before serving, toss.

Steps:

• In a skillet set over moderate heat cook the bacon until it is crisp. Transfer the bacon to a plate lined with paper towel and let it drain. Pour off all but 2 tablespoons fat from the skillet.
• Add the onion to the skillet and cook it, stirring occasionally, for 3 minutes, or until it is wilted. Add the vinegar, mustard, sugar and salt and pepper, to taste and bring the mixture to a boil, stirring. In a serving bowl combine the spinach and apple. Add the hot dressing and toss to combine and serve.

Steps:

• Wash spinach and remove tough stems. Break spinach into bite-size pieces.
• Wash apple and cut into thin strips, leaving peel on.
• In a serving bowl, whisk the oil, lemon juice and vinegar; add the spinach and apple, and mix thoroughly to coat well. Season with pepper.

Steps:

• In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
• Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
• Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

Steps:

• Combine first 4 ingredients in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Toss spinach, apple slices and bacon flavor bits in large salad bowl.
• Mix mayonnaise and orange juice concentrate; serve with salad.

Steps:

• Combine first 4 ingredients in a large bowl; toss well.
• Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute.
• Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well.
• Sprinkle with bacon; serve immediately.