Spinachsaladwithstrawberries Recipes

Steps:

• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Steps:

• SALAD: Break off root ends and tough stems (if any) and discard.
• Place spinach in a large bowl, add ice and cover with water; set aside to chill.
• SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
• Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
• Spread almonds on a large plate; let cool and then break into small pieces.
• (Make ahead, as nuts can be stored in an air-tight container for about 3 days).
• DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
• Drizzle in olive oil and whisk until blended.
• Now whisk in Dijon mustard until well blended.
• Whisk in salt and pepper to taste.
• Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
• Add to a large mixing bowl.
• Add sliced strawberries and toss lightly to mix.
• Add dressing and toss gently until spinach and berries are lightly coated.
• Add almonds, toss lightly and serve.
• TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
• There are 8 cups of baby spinach in (one- 6 ounce) package.
• NOTE: Only make enough salad that will be eaten at this one time serving. The salad will get somewhat soggy if kept for another day.

Steps:

• For the dressing:
• Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth.
• For the salad:
• Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing.

Steps:

• Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans.
• Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.

Steps:

• Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.

Steps:

• Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

Steps:

• Toss spinach with fruit and nuts in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• In a large bowl, toss together the spinach and strawberries.
• In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Steps:

• Place asparagus in a foil-lined 15x10x1-in. baking pan; drizzle with olive oil and toss to coat. Bake, uncovered, at 400° for 15 minutes or until crisp-tender, turning occasionally. Cool., In a large bowl, combine the asparagus, spinach, strawberries and walnuts. In a small bowl, whisk the canola oil, vinegar, sugar and salt. Drizzle over salad and toss to coat. Serve immediately.

Steps:

• Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
• Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
• Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
• Note: Use the Sriracha hot sauce if you can find it.
• It adds a lot of flavor, not just heat!