Oriental Spinach Salad Recipes

Steps:

• Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
• Rinse bean sprouts and toss them with the spinach.
• Fry bacon to be crisp, drain on paper towels and break up into small pieces.
• Peel hard boiled eggs and chop. Place in small bowl.
• Mix dressing in a jar or cruet. Shake vigorously.
• Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
• Enjoy!

Steps:

• Place washed and dried spinach in a large bowl.
• Combine sesame oil, sugar, vinegar, soy sauce, mustard and sesame seeds.
• Pour over spinach.
• Toss to coat.
• Let set 5 minutes.
• Toss again.
• Serve.

Steps:

• Combine all of the dressing ingredients in a blender and mix until smooth. Or, for a more textured dressing, whisk the ingredients together in a small bowl. In a large bowl, combine the spinach, chicken, cucumber, grapes and soybeans. Toss with the dressing and add salt and pepper if desired. Serve immediately.
• Nutritional analysis per serving: Calories 427; Protein 38 g; Carbohydrate 25 g; Fat 21 g; Saturated Fat 3 g; 43% Calories from Fat; Cholesterol 68 mg; Sodium 718 mg; Fiber 3.3 g.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

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

Steps:

• Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
• Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

Steps:

• Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour.
• Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes.
• Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.

Steps:

• Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

Steps:

• Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
• Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

Steps:

• In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.

Steps:

• In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving., In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat., Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately.

Steps:

• Mix cabbage, bean sprouts and onions in large bowl.
• In small bowl or dressing container, combine dressing ingredients. Mix well.
• Half an hour before serving add seeds and noodles.
• Ten minutes before serving add dressing.
• Stir to coat.
• Enjoy!

Steps:

• In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Set aside. In a skillet, cook and stir the almonds and sugar over medium heat until sugar is melted and almonds are coated, 5-7 minutes. Spread on foil to cool completely., In a large salad bowl, combine the romaine, spinach, celery and onions. Add oranges and sugared almonds; toss gently. Shake dressing; drizzle over salad and toss to coat.

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.