Spinach Cherry Salad Food

SPINACH CHERRY ALMOND SALAD WITH GRILLED STEAK WRAPS

Steps:

• Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
• Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
• Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.

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 CHERRY ALMOND SALAD WITH BACON AND PEACHES

Steps:

• Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
• Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.

SPINACH CHERRY SALAD

Steps:

• Dressing:.
• Whisk together dressing ingredients.
• Salad:.
• Toss spinach with dressing in a large bowl.
• Divide spinach among 6 salad plates and top with cherries, nuts, apples and cheese.
• Serve with crusty bread.

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

CHERRY TOMATO & SPINACH SALAD

Steps:

• Mix salad dressing together.
• Leave in fridge overnight for flavour to infuse.
• Wash and cut off stalks of spinach.
• Put spinach leaves together in a bowl with cherry tomatoes.
• Pour dressing over salad and mix well.

EMERIL'S SPINACH, DRIED CHERRY AND GOAT CHEESE SALAD WITH WARM

Steps:

• n a large skillet, cook the bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels and pour off all but 1/4 cup of grease from the pan.
• To the fat in the pan, add the onions and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring to de-glaze the pan. Add the sugar and stir to dissolve. Add the cherries and cook, stirring, until slightly plumped and warmed through, about 1 minute. Remove from the heat and whisk in the oil. Return the bacon to the pan and adjust the seasoning, to taste.
• In a large bowl, toss the spinach with the warm dressing. Divide the salad among 4 salad plates, arrange the orange segments around the edges, crumble the goat cheese over the top and serve.