Super Seven Spinach Salad Recipes

Steps:

• Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
• Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
• Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

Steps:

• Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don't worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
• Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.

Steps:

• Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
• Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.

Steps:

• Pour spinach leaves into salad bowl.
• Combine all other ingredients except salad dressing.
• Toss well.
• Add dressing just before serving and toss well.
• Garnish with tomatoe wedges (optional).

Steps:

• Fry the bacon to chewy-cooked, then cut into chunks.
• Drain pan of all but 1 tablespoon of drippings, leaving bits in pan.
• Pan-fry the chicken in drippings, 4 minutes on each side. Slice.
• Let chicken cool to room temperature while you assemble the other items.
• In large bowl, toss the spinach, bleu cheese (to taste), bacon, and onion.
• Add dressing, lightly tossing and coating the salad.
• Divide between two dinner plates.
• Top with chicken (1/2 breast each), then croutons.
• note: Feta cheese may be substituted for the bleu, but it changes the character of the salad.

Steps:

• In a large salad bowl, combine the spinach, Cheddar cheese, apple, red onion, cranberries and slivered almonds. Toss with poppy seed dressing just before serving.

Steps:

• In a large salad bowl, combine the spinach, Cheddar cheese, apple, red onion, cranberries and slivered almonds. Toss with poppy seed dressing just before serving.

Steps:

• In a large salad bowl, combine the spinach, mushrooms, eggs and bacon. Drizzle with vinaigrette; toss to coat.