Amaretto Spinach Salad Food

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

AMARETTO SOUR COCKTAIL

Steps:

• Combine amaretto and lemon juice in a cocktail shaker. Add ice and shake until chilled. Strain into chilled sour glass.
• Garnish with a slice of orange.

AMARETTO SPINACH SALAD

Steps:

• Wash spinach.
• Remove large stems and tear into bite-size pieces.
• Store in plastic bags lined with paper towels in refrigerator until ready to use.
• Place bacon in a large skillet.
• Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered.
• Remove bacon, reserve 1/8 cup bacon fat, discard the rest.
• Return bacon fat to skillet and add oil, garlic, vinegar, lemon juice, Worcestershire sauce, mustard, amaretto, salt and pepper.
• Simmer until blended.
• When ready to serve, place spinach, mushrooms, onion and reserved bacon in large salad bowl.
• If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.

SPINACH SALAD WITH SWEET VINAIGRETTE

Steps:

• In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
• In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
• In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

APRICOT SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.

ORIENTAL SPINACH SALAD

Steps:

• Place washed and dried spinach in a large bowl.
• Combine sesame oil, sugar, vinegar, soy sauce, mustard and sesame seeds.
• Pour over spinach.
• Toss to coat.
• Let set 5 minutes.
• Toss again.
• Serve.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.