Spinach Radicchio Salad With Mushrooms Cashews Food

SALAD OF FRISEE, RADICCHIO, PEARS, POMEGRANATE AND PERSIMMONS

Steps:

• In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
• In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
• Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

SPINACH AND RADICCHIO SALAD WITH MUSHROOMS AND CASHEWS

Steps:

• Whisk first 3 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine spinach and all remaining ingredients in large bowl. Add dressing to taste; toss to coat. Divide salad among 6 plates.

SPECIAL RADICCHIO-SPINACH SALAD

Steps:

• In a large salad bowl, combine the first 7 ingredients. In a small saucepan, combine the lime juice, oil, honey, chipotle pepper and salt. Cook and stir until blended and heated through. Immediately pour over salad; toss to coat. Sprinkle with cheese.

WARM MUSHROOM & WILTED SPINACH SALAD

Steps:

• Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
• Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
• Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
• You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
• Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!

SPINACH CASHEW SALAD

Steps:

• Chop bacon and fry until crisp.
• Drain on paper towel to remove as much excess fat as possible. Wash spinach and lettuce then tear leaves into bite size pieces.
• Place in Salad bowl.
• Add cashew pieces, grated cheese, and crumbled bacon.
• Toss when ready to serve. Serve with poppy seed dressing.
• NOTE: Fat grams may be reduced to 1 gram per serving if bacon and cashews are eliminated.
• Each add approximately 3 grams of fat per serving.
• Poppy Seed Dressing: Place all ingredients in blender and blend until smooth.
• Alternate method: finely grate onion, add remaining ingredients and beat with mixer until well blended.

SPINACH SALAD WITH CANDIED CASHEWS

Steps:

• Preheat oven to 300F (you can prepare your cashews several days ahead).
• In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
• Cook and stir for about 15 minutes, or until mixture crystallizes.
• Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
• Bake 15 minutes, then stir mixture.
• Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).
• Place spinach into salad bowl.
• Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
• Juice the lemon.
• Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
• Slowly add olive oil and whisk until dressing emulsifies.
• Serve dressing over salad as desired.

SPINACH SALAD WITH BACON AND CASHEWS

Steps:

• Cook bacon and drain; crumble and set aside.
• Place spinach, radicchio, sprouts, bacon, onion, mushrooms, cashews and cranberries in a large salad bowl.
• Whisk together olive oil, vinegar, mustard, salt, pepper, and sugar.
• Pour over salad, tossing lightly to mix.