Spinach And Watercress Salad With Lime Vinaigrette Food

WATERCRESS SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl or food processor, whisk together the lemon juice, mustard, and sea salt until mixed well.
• Add 3 tablespoons of the oil slowly, while mixing constantly until the dressing is well blended. Season with sea salt and pepper and any other spices you'd like.
• Lightly rinse off any dirt and shake or pat watercress dry. Snip the stems with leaves off roots (if attached) and disccardany thick stems that may be touggh to eat, keepingg thin stems. (both are edible!
• Then, dress watercress with the vinaigrette, and serve as a side or base to your favorite protein!

SPINACH & WATERCRESS SALAD

Steps:

• Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

PERFECT SPINACH SALAD

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

LIME VINAIGRETTE

Steps:

• Place lime juice, orange juice, honey, orange zest, and sugar in a large bowl. With a whisk in 1 hand and the oil in another, slowly begin to add the oil until it's all gone. Season with salt and white pepper, to taste. The finished product should look like it has significant body, taste semi-sweet and with a touch of tartness. Toss desired amount with mixed greens, and serve.

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.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
• For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
• For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
• Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
• Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

SPINACH SALAD WITH JAMAICAN VINAIGRETTE AND CARAMELIZED PECANS

Steps:

• Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

SPINACH AND WATERCRESS SALAD

Steps:

• Wash spinach and watercress and remove tough stems and discard.
• Add spinach and watercress to a bowl and add 2 trays of ice cubes.
• Place in refrigerator to chill for about 1/2 hour.
• When chilled, discard ice cubes, drain.
• Tear spinach into smaller bite size pieces.
• Add spinach and watercress to a large bowl.
• Finely grate zest from one orange.
• Remove skins from both oranges and discard.
• Slice oranges thinly across the grain and cut in half.
• Remove and discard any seeds.
• In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated.
• Pour dressing mixture over spinach and watercress; toss well to coat.

SPINACH SALAD WITH CHILI LIME DRESSING

Steps:

• If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces.
• Combine spinach, avocado and jicama in large bowl; set aside.
• Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously.
• Drizzle dressing over salad and toss gently to coat.
• Sprinkle with sunflower kernels; serve immediately.

BASIL SPINACH SALAD WITH LIME VINAIGRETTE

Steps:

• Hard boil eggs, peel and set aside.
• Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
• Add chiffonade of basil to spinach.
• Wash the mushrooms and slice thin, add to salad bowl.
• Wash tomato, dice; adding to salad bowl.
• Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
• Remove about 1 teaspoon of lime zest, cut lime in half and juice.
• In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
• Divide salad mixture into 4 equal portions and place on chilled salad plates.
• Thinly slice egg and garnish each salad with egg slices.
• Add a few grinds of fresh black pepper and serve.