My Favorite Spinach Salad With Balsamic Vinaigrette Food

SPINACH SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE RECIPE

Steps:

• Place spinach, goat cheese, craisins, and nuts in a salad bowl.
• Whisk dressing ingredients together and drizzle over greens.
• Season to taste with fresh ground black pepper.

SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Rinse and dry your spinach. Transfer to a large salad bowl.
• Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
• In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
• Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

MY FAVORITE SPINACH SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
• While chicken is cooking, you can prepare the salad ingredients.
• To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining cheese.

WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
• Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

SCALLOPS W/ SPINACH PROSCIUTTO SALAD-WARM BALSAMIC VINAIGRETTE

Steps:

• Pick stems off the spinach leves. Lay scallops on a kitchen towel and pat dry. Cut prosciutto in thin strips. Cut shallot into thin rings. Mince garlic. Put spinach and prosciutto in a large bowl.
• Heat 2 T olive oil in a large pan over medium high heat, place scallops in hot pan but do not crowd pan. (do in two batches if necesssary) Sear and allow to caramelize for about 2 minutes. Flip scallops and sear on the other side.
• Remove from pan and set aside, keep warm. Keep pan on the heat and add another 1 tsp of olive oil if necessary, Add garlic, cook for 5 minutes, deglaze with chicken stock, add balsamic vinegar, honey and shallot. Allow to reduce by half.
• Pour hot vinaigrette over spinach and toss to coat all the spinach leaves. This will wilt the leaves slightly. Add a dash of olive oil and season with salt and pepper. Put three scallops in each plate. Place half the spinach salad on each plate.
• Sprinkle the top of each salat with tomato and parmesan cheese.
• Serve.

SPINACH WITH BALSAMIC VINEGAR

Steps:

• Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt.
• Remove from heat and drain thoroughly.
• Season with salt and pepper to taste.
• Combine melted butter (margarine) and vinegar.
• Mix in butter and vinegar just before serving.