Spinachsaladwithstrawberriesandpecans Recipes

Steps:

• Combine first 3 ingredients.
• Process next 7 ingredients in blender until smooth, stopping once to scrap down sides.
• Stir in poppy seeds.

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:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

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:

• 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:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

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:

• In a large bowl, mix the spinach and strawberries.
• In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Steps:

• Toast Pecans - Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Once cooled, coarsely chop half of the pecans, leaving the other whole. These can be stored safely for up to two weeks in an air-tight container, longer in a freezer.
• For Dressing - In a sauce pan, combine last five ingredients. Bring to a simmer, and simmer for 1 minute. Remove from heat. This can be stored in the fridge for up to 3 months.
• For Serving Salad - toss the spinach, strawberries, and red onion to mix. Top with pecans, blue cheese and dressing then lightly toss into salad. (If making this in advance, do the final toss right before serving, keeping the pecans and cheese separate).

Steps:

• CARAMELIZED PECANS: In a small saucepan, combine the sugar and water. Heat and stir on low until the sugar is dissolved.
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown. Watch boiling process carefully! Please be careful not to burn yourself!
• Arrange the pecans in a single layer on a lightly greased baking sheet.
• Drizzle the simple syrup over the pecans. Stir to coat. Allow to stand 20 minutes or so to cool and harden. Chop coarsely once cooled.
• STRAWBERRY DRESSING: Combine all dressing ingredients in a tight fitting jar with a lid and shake well. Yield 1/2 cup.
• SALAD: Meanwhile, arrange the washed spinach leaves on six individual salad plates. Top with pecan mixture, strawberries, cheese and shallots. Serve dressing on side.

Steps:

• Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
• For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.

Steps:

• Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
• Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
• Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.

Steps:

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

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:

• Toss strawberries, spinach, and feta cheese together in a large bowl.
• Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.