Raspberry Spinach Salad With Garlic Steak Food

RASPBERRY SPINACH SALAD

Steps:

• Blend first five dressing ingredients together until well combined.
• Add poppy seeds and sesame seeds. Do not blend them.
• Place spinach, raspberries, and almonds in a large bowl.
• Pour dressing over salad and toss gently.
• Serve immediately.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

RASPBERRY SPINACH SALAD WITH GARLIC STEAK

Steps:

• Preheat grill or broiler.
• In a small bowl, mix together the pepper, garlic, onion, salt and thyme. Rub olive oil all over the meat. Rub seasoning mixture all over the meat. Place in a shallow dish and marinate at room temperature for about an hour, or while preparing the remaining salad and vinaigrette. (Can also cover and marinade in the fridge for up to 2 days. Remove meat from fridge an hour before grilling).
• Put walnuts in a small pan over med-low heat. Let toast until you can smell them (while you are preparing the remaining recipe).
• In a blender or food processor, combine raspberry vinegar, 1/4 cup raspberries, honey, and oregano (or basil); whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
• Grill steak about 3-4 minutes per side or until done to your preference. (Using a meat thermometer - Rare: 120F; Medium Rare: 125F; Medium: 130F).
• When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/4-inch slices.
• While steaks are resting, prepare salad by layering equally on each plate the spinach, remaining raspberries, walnuts and cheese. Place strips of steak on top of each salad. Serve dressing on the side.

SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

SPINACH SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients except dressing in large bowl.
• Drizzle with dressing.

SPINACH, RASPBERRY, AND TOASTED PECAN SALAD

Steps:

• Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
• Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
• Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
• Top with dressing and serve immediately.

CHICKEN-SPINACH SALAD WITH RASPBERRIES

Steps:

• In a large bowl, combine spinach and onion.
• In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.
• Divide salad among 4 bowls, top with chicken and serve.

SPINACH-STRAWBERRY-GORGONZOLA SALAD WITH RASPBERRY DRESSING

Steps:

• This make two generous salads. Divide the spinach among two salad plates and top with sliced berries, banana, walnuts and crumbled cheese. Top with your favorite raspberry vinaigrette and enjoy!

SPINACH AND CHICKEN SALAD

Steps:

• Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

SPINACH SALAD WITH STRAWBERRIES AND RASPBERRY VINAIGRETTE

Steps:

• To make vinaigrette: In medium bowl, whisk all dressing ingredients until thickened.
• When ready to serve, assemble salad. Combine spinach and strawberries and toss some of the dressing. Add more dressing to taste.
• Serve immediately.

GRILLED PEACH SALAD WITH SPINACH AND RASPBERRIES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
• Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
• Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

SPINACH RASPBERRY SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.

RASPBERRY AND SPINACH SALAD

Steps:

• Mix the oil into the poppyseeds, dijon and honey.
• Add vinegar.
• Shake well-- this dressing stays emulsified very well.
• You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.