Spinach Red Pepper Salad With Brie Cheese Food

SPINACH AND RED PEPPER-STUFFED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
• Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
• Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
• Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
• Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
• Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

APPLE-BRIE SPINACH SALAD

Steps:

• Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. , In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat.

STIR FRIED SPINACH WITH BAKED BRIE CHEESE SALAD

Steps:

• To Make Garnish: In bowl, toss all ingredients together well; cover and refrigerate until serving.
• To Make Spinach and Brie: Wash and stem spinach and dry thoroughly; set aside.
• Cut brie in half crosswise so you have two thin discs, then cut each disc into 6 pie shaped sections; place on a baking sheet sprayed with cooking spray.
• Preheat oven to 350.
• Heat oils in lge skillet; add garlic, red pepper, s& p.
• Stir fry about 2 minutes.
• Place brie in oven.
• add spinach to skillet and toss rapidly so they get coated with the mixture; you want spinach warm, but not completely wilted.
• Arrange spinach mixture on serving platter; transfer brie wedges, cut side up, to tops of spinach; Top with Garnish.

BRIE AND ROASTED RED PEPPER SALAD

Steps:

• Whisk together oil, vinegar, mustard, honey, salt and pepper.
• Place spinach in a salad bowl.
• Pour dressing over top and toss to coat.
• Add red peppers, pecans, and Brie cheese, toss again.
• Serve immediately.

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

SPINACH & RED PEPPER SALAD WITH BRIE CHEESE

Steps:

• Whisk together the oil, mustard,vinegar, honey, salt& pepper.
• Place spinach in a salad bowl and just before serving pour in the dressing and toss.
• Add red peppers, pecans& brie toss again and serve immediately.

SPINACH SALAD WITH BLUE CHEESE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Soak the red onion in a small bowl of ice water, about 30 minutes. Drain and pat dry.
• Meanwhile, make the croutons: Mash the anchovies with a fork. Combine the olive oil, mashed anchovies, 1 grated garlic clove and a pinch each of salt and pepper in a medium bowl. Let stand 5 minutes. Add the torn bread and toss with your hands until the bread absorbs the oil. Spread on a baking sheet and bake, stirring halfway through, until golden brown and crisp, 20 to 25 minutes. Let cool.
• Whisk the buttermilk, sour cream, blue cheese, vinegar, parsley, the remaining grated garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Add the spinach, lettuce, cucumber, red onion and croutons; toss well.

SPINACH AND ROASTED RED PEPPER SALAD

Steps:

• Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
• In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.