Spinach Waldorf Salad With Cinnamon Apple Dressing Food

APPLE CINNAMON WALDORF SALAD

Steps:

• Chop apples, pear, and dice celery.
• Slice grapes in half.
• Combine apples, pear, celery, grapes, almonds, dried cranberries in a large bowl.
• In a separate bowl, mix the dressing. Yogurt, honey, brown sugar, cinnamon, and mayo. Pour over salad. Chill until ready to eat.

HOT SPINACH APPLE SALAD

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. , In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly., Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately.

SPINACH APPLE SALAD

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

CINNAMON APPLE-NUT SALAD

Steps:

• In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving.

SPINACH WALDORF SALAD WITH CINNAMON-APPLE DRESSING

Steps:

• In large bowl, ix the mayonnaise, juice concentrate and cinnamon until well blended. Stir in the apples, grapes, celery and walnuts to coat.
• Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach leaves, toss to mix and coat.

CHICKEN AND SPINACH WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
• Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
• Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
• In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
• In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

SPINACH WALDORF SALAD WITH CINNAMON-APPLE DRESSING

Steps:

• In large bowl, mix mayonnaise, juice concentrate and cinnamon until well blended.
• Stir in apples, grapes, celery and walnuts to coat.
• Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach; toss to mix and coat.