Spinach And Apple Salad With Crispy Almonds Recipes

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Steps:

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

Steps:

• 1. Combine onion, vinegars, sesame seeds and paprika in a small bowl. Mix in 2 Tbsp. sugar. Gradually whisk in olive oil. Season with salt and pepper.
• 2. Melt butter in a heavy skillet over medium heat. Add almonds and stir until they begin to color about 2 minutes. Sprinkle remaining 1 Tbsp. sugar over the almonds and stir until they turn golden, about 2 minutes longer. Transfer almonds to a bowl and cool. Break up almonds as they cool if they begin sticking together. (Dressing and almonds may be prepared several hours ahead. Cover separately and let stand at room temperature.)
• 3. Combine spinach and apples in a large bowl. Toss with dressing. Mix in almonds.

Steps:

• Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
• Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.

Steps:

• In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

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.