My Cabbage And Spinach Salad Recipes

Steps:

• In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.

Steps:

• In a pint jar with a tight lid, combine orange juice, vinegar, sugar, salt and pepper; shake well.
• Prepare vegetables as noted.
• On a large serving platter, arrange thinly sliced red cabbage in the center of the platter.
• Arrange spinach around the cabbage.
• Sprinkle sliced onion over the cabbage and spinach.
• Drizzle about 1/3 of the dressing over salad.
• Serve remaining dressing with the salad as desired.

Steps:

• Make vinaigrette:
• Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
• Make salad:
• Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
• Serve immediately.