Spinach And Clementine Salad With Dried Tart Cherries Food

SPINACH AND CLEMENTINE SALAD WITH VANILLA SUGAR ALMONDS

Steps:

• Whisk all dressing ingredients together.
• Melt sugar, butter, and vanilla in a saucepan over medium-high heat. Stir in almonds. Spread almonds out on a plate so sugar can harden. Store in an airtight container or ziplock bag.
• Peel clementine and slice into rounds. Place spinach on a plate. Top with clementine slices, cherries, and almonds. Drizzle with dressing.

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE

Steps:

• In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
• Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

MICHIGAN CHERRY SALAD

Steps:

• In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
• Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

SPINACH AND CLEMENTINE SALAD WITH DRIED TART CHERRIES

Steps:

• Dry roast the walnuts lightly and set aside to cool.
• Whisk all the salad ingredients together except for the olive oil. Gradually whisk in the olive oil and incorporate. Best if salad dressing is prepared several hours in advance to allow to marinate.
• Once dressing has marinated, adjust seasoning if necessary. Whisk again.
• Wash and drain well the baby spinach leaves.
• In large salad bowl toss the salad ingredients together. NOTE: Do not add the walnuts to the salad until just before serving.
• Chill salad until ready to serve.
• Serve salad dressing on side.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
• Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
• Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.

SPINACH AND LENTIL SALAD WITH OREGON BLUE CHEESE AND TART CHERRY VINAIGRETTE

Steps:

• In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
• In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
• In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
• Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
• Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.