Baby Spinach Salad With Creamy Dijon Dressing Food

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

SPINACH SALAD WITH HONEY DIJON DRESSING

Steps:

• Snap the stems off the baby spinach, and add the spinach leaves to a large salad bowl.
• Slice the mushrooms (or use pre-sliced) and the red onions. Add them to them bowl.
• Cook the bacon (or use pre-cooked), and crumble. Add to bowl when slightly cooled.
• Boil the eggs. You can use stove-top or instant pot method. When cooled, add to the salad.
• Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.

BABY SPINACH SALAD WITH SWISS CHEESE CRISPS

Steps:

• Over medium-high heat, heat a nonstick skillet. Add the shredded Swiss in small, 1 1/2 inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 minutes, and can be moved with a thin spatula, flip the cheese rounds and cook another 15 to 30 seconds, then remove from skillet and transfer to plate or rack to cool. Repeat to form 12 to 16 crisps, 3 or 4 per salad.
• Put the spinach in a bowl. Core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning. Toss the apples with the spinach.
• For the dressing, combine the thyme, Dijon and vinegar with a whisk. Stream in the olive oil while continuing to whisk. Pour over the salad and toss to coat greens and apple evenly. (You may not need to add all of the dressing. Add enough to lightly coat your salad.).
• Transfer the salads to plates and top with the Swiss crisps.

BABY SPINACH SALAD WITH CREAMY DIJON DRESSING

Steps:

• In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
• Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
• When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
• Drizzle the dressing over the salad, and toss together gently to combine.

BABY SPINACH SALAD WITH PEANUT DRESSING

Steps:

• Place the dressing ingredients in a blender and puree until smooth.
• In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
• Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

BABY BLUE SPINACH SALAD

Steps:

• In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese.
• In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt.
• Pour dressing over salad and toss to coat.
• Sprinkle with freshly ground black pepper.
• Serve.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.