Spinach Salad With Cider Vinegar Dressing Food

TANGY SPINACH SALAD

Steps:

• Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
• Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

SPINACH SALAD WITH WARM BACON AND APPLE CIDER DRESSING

Steps:

• Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.
• Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste.
• Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve.
• Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g

SPINACH SALAD WITH CIDER VINEGAR DRESSING

Steps:

• Cook bacon until crisp. Drain, reserving 1-2 tablespoons grease. Crumgle bacon and set aside.
• Separate egg whites from yolks. In small bowl, mash yolks with fork and add mustard, vinegar and sugar. Mix well and set aside. Chop egg whites and set aside.
• Cut or tear spinach into large salad bowl. Toss with egg yolk dressing. Add bacon grease and toss again. Top with egg whites, almonds, onions, sliced mushrooms and bacon. Give a final toss.
• Serve immediately! Delicious! Not good refrigerated, because the spinach wilts, and gets "mushy".

SPINACH AND BLUE CHEESE SALAD WITH CIDER VINAIGRETTE

Steps:

• To make the Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 T water. Stir in shallots.
• To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl and cool.
• Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.

SPINACH SALAD DRESSING - SPICY AND FABULOUS

Steps:

• Mix all ingredients except for oil in blender.
• When well blended, add oil in a slow stream while blender is running to create a thick dressing.
• Blend in a tbsp or two of water until the dressing is thin enough to pour out of the blender (but the dressing should still stay quite thick).
• Will keep for a long time in refridgerator.

SPINACH BACON SALAD WITH WARM CIDER DRESSING

Steps:

• In a large bowl combine salad ingredients.
• To make the dressing: heat sugar, cider, olive oil, and Dijon in a small saucepan over medium heat until sugar has dissolved. Season to taste with salt and pepper.
• Pour warm dressing over salad and gently toss. Serve immediately.
• Makes about 1/4 cup dressing (enough to serve 4).

SPINACH SALAD WITH PEAR DRESSING

Steps:

• Place spinach or lettuce greens in a large salad bowl, or on individual plates.
• Distribute the apples, celery and scallions over the lettuce.
• Place the remaining ingredients, except the handful of cashews for garnish, in a blender or food processor.
• Pulse until smooth.
• Drizzle the dressing over the salad and sprinkle with extra cashews.

SPINACH SALAD WITH CELERY SEED DRESSING

Steps:

• mix sugar,mustard and salt.
• blend in 2 tbs cider vinegar and the grated onion.
• gradually beat in oil.
• Beat until thick and light.
• slowly beat in yhe remaining cider vinegar.
• stir in celery seeds.
• cover tightly and shake vigorously to blend well.
• store covered in refrigerator.
• Pour over salad and toss and enjoy.