Spinach Salad With Dried Cherries Food

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE

Steps:

• In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
• Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

JAMIE'S CRANBERRY SPINACH SALAD

Steps:

• In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
• In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
• In a large bowl, combine the spinach with the toasted almonds and cranberries.

MICHIGAN CHERRY SALAD

Steps:

• In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

SIMPLE CRANBERRY SPINACH SALAD

Steps:

• Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
• Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
• Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.

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 AND CLEMENTINE SALAD WITH DRIED TART CHERRIES

Steps:

• Dry roast the walnuts lightly and set aside to cool.
• Whisk all the salad ingredients together except for the olive oil. Gradually whisk in the olive oil and incorporate. Best if salad dressing is prepared several hours in advance to allow to marinate.
• Once dressing has marinated, adjust seasoning if necessary. Whisk again.
• Wash and drain well the baby spinach leaves.
• In large salad bowl toss the salad ingredients together. NOTE: Do not add the walnuts to the salad until just before serving.
• Chill salad until ready to serve.
• Serve salad dressing on side.

SPINACH SALAD WITH ORANGES, DRIED CHERRIES, AND CANDIED PECANS

Steps:

• Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
• Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
• Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.

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.