Spinach Salad With Dijon Vinaigrette Food

SPINACH SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

BABY SPINACH SALAD WITH THYME AND DIJON VINAIGRETTE WITH CRISP SWISS CHEESE CRISPS

Steps:

• Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.
• Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.

SPINACH SALAD WITH MAPLE-DIJON VINAIGRETTE

Steps:

• Combine first 8 ingredients in a large bowl, stirring with a whisk.
• Add mushrooms and remaining ingredients; toss well to coat.

BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Place the spinach, fennel, and grapefruit in a large salad bowl.
• In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
• Pour the vinaigrette over the salad just before serving.

KITTENCAL'S SPINACH SALAD WITH BALSAMIC HONEY-DIJON VINAIGRETTE

Steps:

• For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
• Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
• Chill for a minimum of 2 hours before using.
• For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using).
• Toss all ingredients together with salad forks.
• Season with black pepper (and salt if desired).
• Place the egg wedges all around inside edges of bowl.
• Serve with prepared dressing on the side.

SPINACH- RAVIOLI SALAD WITH OLIVE OIL TOMATO VINAIGRETTE

Steps:

• In a blender, combine tomato, vinegar, shallot, mustard rosemary, paprika and 1/8 t each, salt and pepper. Cover and blend until smooth.
• With blender running, slowly add olive oil through opening in lid; blend until combined and slightly thickened.
• Refrigerate, covered, up to 3 days.
• Cook ravioli according to package directions. Drain, rinse; drain well.
• In a 12 inch skillet cook two thinly sliced shallots in 1 T hot olive oil just until tender.
• Add fresh spinach and toss until spinach BEGINS to wilt.
• Place ravioli and spinach on platter and drizzle with 1/3 c tomato olive oil vinaigrette. Top with shaved parmesan cheese.

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 & PEAR SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
• In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
• Add remaining dressing, spinach and onion and toss to coat.

DIJON-WALNUT SPINACH SALAD

Steps:

• In a salad bowl, combine the spinach, feta cheese, cranberries and walnuts. Drizzle with vinaigrette; toss to coat. Serve immediately.