Hawaiian Spinach Salad Food

HAWAIIAN SPINACH SALAD

Steps:

• Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.

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.

SPINACH AND TOFU SALAD

Steps:

• Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
• Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
• While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
• Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
• Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
• To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
• Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

HAWAIIAN SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.

HAWAIIAN DRESSING WITH AVOCADO, EGG AND SPINACH SALAD

Steps:

• Pour lemon juice in flat sided dish.
• Add salt.
• Half the avocados, pit. Leave peel on, place in dish cut side down.
• Right before serving, use a sharp knife cut down through the peel, making individual slices. Throw away the strips of narrow peel.
• Mix Dressing, refrigerate.
• First Presentation:.
• On a long serving plate, place the spinach, then the onion rings,avocodo slices, sliced hard boiled eggs.
• Drizzle with dressing.
• Scatter bacon bits across the top.
• Second Presentation:.
• Lay out 8 individual salad plates and layer in the same order as above.
• Pass the dressing and small cup of bacon bits when served.

ASIAN SPINACH SALAD

Steps:

• Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

ASIAN SPINACH SALAD

Steps:

• For the dressing:.
• Mix 6 tbsp olive oil along with the sugar, rice vinegar and soy sauce. Season with salt and pepper.
• Heat remaining oil over medium heat. Add noodles, nuts and sesame seeds. Stir until toasted and golden, about 8 minutes.Put spinach and onion in large bowl, toss in noodle mixture and toss with the dressing. Serve immediately.

HAWAIIAN SPINACH DIP

Steps:

• 1. Mix the first 6 ingredients together. Refrigerate 6-8 hours covered. This allows time for the flavors to meld together.
• 2. Cut a whole in the center of a large round Hawaiian loaf of bread, leaving some bread on the bottom. Fill the center with the dip. Break the bread that was carved out into bite size pieces and serve with the finished loaf.