Spinach Toss Salad Food

TOSSED SPINACH SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat. Serve immediately.

TOSSED SPINACH SALAD

Steps:

• Beat 2 eggs with sugar and water in a microwave-safe medium bowl.
• Microwave on high for 1 minute. Stir in vinegar, dry mustard and pepper; microwave on high for 1 1/2 - 2 minutes, whisking at half time during cooking. Set aside.
• Toss spinach with mushrooms, celery, tomatoes and cucumbers.
• Divide among 6 dinner plates. Top with an equal amount of chicken slices and egg wedges.
• Drizzle with warm dressing.

SPINACH SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic and saute for a couple of minutes. Add wine, lemon juice and sugar and simmer for 5 minutes. Transfer to a bowl and cool completely. Add salt and pepper, to taste. Toss together spinach, mushrooms, walnuts and cheese in a bowl. Give dressing a quick stir before tossing with the salad.

SPINACH AND ORANGE SALAD

Steps:

• Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
• Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
• Drizzle dressing over spinach mixture; toss gently.

BEST EVER SPINACH CAESAR SALAD

Steps:

• 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
• 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
• 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
• * Add a little extra oil, if dressing is too thick for you.

ORIENTAL SPINACH SALAD

Steps:

• Place washed and dried spinach in a large bowl.
• Combine sesame oil, sugar, vinegar, soy sauce, mustard and sesame seeds.
• Pour over spinach.
• Toss to coat.
• Let set 5 minutes.
• Toss again.
• Serve.