Quick Spinach Salad With Sprouts Food

NANCY'S SPINACH SALAD

Steps:

• For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
• For the Salad: Mix all of the ingredients in a bowl and toss 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 SALAD WITH CASHEWS & BEAN SPROUTS

Steps:

• in large bowl, gently mix all ingredients of the salad.
• Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

SPINACH AND SPROUT SALAD

Steps:

• Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
• Make dressing while onion is chilling
• In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
• Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

CRUNCHY SPINACH SALAD

Steps:

• In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

WARM BRUSSELS SPROUT AND SPINACH SALAD WITH BACON

Steps:

• In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.

QUICK SPINACH SALAD WITH SPROUTS

Steps:

• Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
• Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
• Trim, wash and dry spinach.
• Tear into bite-sized pieces to make about 10 cups, lightly packed.
• Place in salad bowl.
• Add alfalfa sprouts, cheese and sunflower seeds.
• In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
• MIx well.