Spinach Salad With Raspberry Vinaigrette Recipes

Steps:

• Combine all ingredients except dressing in large bowl.
• Drizzle with dressing.

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

Steps:

• To make the vinegarette drssing: Put raspberry preserves in a small bowl and cook in microwave at 50% power for 45 seconds or until preserves has liquified. Thoroughly mix all dressing ingredients in bowl with wire whisk. Set aside.
• Put the spinach, salad greens, strawberries, blood oranges and cranberries in a large bowl and toss until ingredients are well blended. Mix the chopped pecans with the brown sugar. Sprinkle over the salad.
• Whisk vinegarette again until well mixed. Drizzle the vinegarette over the salad. Use the quantity of vinegarette to your liking. Toss everything together until salad is evenly coated with the vinegarette dressing.

Steps:

• For the Salad:.
• Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
• Pour Raspberry Vinaigrette over the spinach mixture just before serving.
• For the Vinaigrette:.
• Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).

Steps:

• In large bowl combine spinach, walnuts, mushrooms, red onion, and strawberry slices.
• Toss to Mix.
• Just before serving add dressing to taste.
• Divide among 4 salad plates and serve.

Steps:

• In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.

Steps:

• To make vinaigrette: In medium bowl, whisk all dressing ingredients until thickened.
• When ready to serve, assemble salad. Combine spinach and strawberries and toss some of the dressing. Add more dressing to taste.
• Serve immediately.