Spinach Salad With Lemon Dill Dressing Food

CREAMY DILL DRESSING

Steps:

• In a small bowl, combine all ingredients; stir until smooth. Cover and chill. Serve over salad greens or as a dip for raw vegetables. Store in the refrigerator.

LEMON DILL SALAD DRESSING

Steps:

• In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Put the spinach, strawberries and shallots in a large bowl.
• Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
• Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
• Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
• Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

EASY CHICKPEA SALAD WITH LEMON AND DILL

Steps:

• Open, drain and rinse the chickpeas, and then add to a large bowl.
• Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
• In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

SPINACH SALAD WITH CREAMY DRESSING

Steps:

• Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
• In a blender, combine the dressing ingredients.
• Toss salad with the dressing and serve.

POTATO SALAD WITH LEMON-DILL VINAIGRETTE

Steps:

• Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
• Add the celery and onion to the potatoes.
• Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
• Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
• If desired, add more salt, pepper, or lemon juice to taste.
• Serve warm or at room temperature.

SPINACH SALAD WITH LEMON & PEPPER DRESSING

Steps:

• Mix olive oil, vinegar, sugar and Seasoning in small bowl with wire whisk until well blended.
• Toss spinach and mushrooms in large bowl. Serve with dressing.

WILTED SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
• Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
• Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
• Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

SPINACH & DILL SALAD

Steps:

• Wash spinach in cold water.
• Remove coarse stems and discard.
• Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
• In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
• Add seeded chopped cucumber to dressing and mix.
• Pour dressing over spinach and toss to coat.
• Add chopped fresh dill and toss to mix.
• Serve immediately.
• If desired, add 1/4 teaspoon of dry mustard when mixing dressing.

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

LEMON DILL DRESSING

Steps:

• Mix all ingredients together and voila!