Up Town Spinach Salad With Spicy Asian Dressing Food

SPINACH SALAD WITH ASIAN SALAD DRESSING

Steps:

• To make the dressing, in a small bowl, whisk together 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 ½ Tbsp rice vinegar, ¼ tsp grated ginger, ¼ tsp sugar, and ½ Tbsp sesame seeds and set aside.
• Heat a frying pan over medium high heat and toast the walnuts, stirring frequently until fragrant. Transfer the walnuts to a plate and set aside.
• Slice the red onion thinly. Cut the navel orange into 8 wedges. Slice off the peel and pith. Cut each wedge into 2-3 pieces.
• Add the spinach, the navel orange, and walnuts in a large bowl. Pour as much dressing as you like and toss gently to coat thoroughly. Serve immediately.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

ASIAN SPINACH SALAD

Steps:

• Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
• Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.

UP TOWN SPINACH SALAD WITH SPICY ASIAN DRESSING

Steps:

• Mix the salt and pepper to together in a bowl and set aside.
• Pat the shrimp dry and place them in a food processor. Add in the old bay and pulse gently til you get a corse ground texture. Divide the shrimp into 6 portions.
• On your counter line up your hard cooked eggs, the shrimp,the beaten egg in a cereal bowl, and 2 dinner plates. Spread the hash browns out on one plate and season them with a couple of pinches of the salt and pepper mixture.
• Place a boiled egg in your palm and cover it completely with a portion of shrimp. Roll it in the beaten egg and set it on top of the hash browns. Repeat with the rest of the boiled eggs. Press as many of the hash browns as you can around the eggs, forming a ball. Set them on the clean plate and chill until the oil is ready. Save the left over hash browns.
• Heat the canola oil to 350. in a large deep heavy pot or a deep fryer.
• In a small pot whisk together the chilli sauce, white wine vinager, and extra virgin olive oil and set over a low heat to warm.
• When the oil is hot place 2 to 3 of the eggs gently into the pot,do not crowd them. Cook for 4 minutes, turning once half way though. Place on a cooking rach and sprinkle with the salt and pepper mix while hot. Remove any loose hash browns to the rack also. Repeat till all the eggs are done. Fry the leftover hash brown up and drain.
• Toss the spinach, red bell pepper,and green onions with 1/3 cup of the warm dressing. Pile the spinach onto 6 salad plates. Sprinkle on the tomatoes and loose hash browns. Cut the eggs in half and place them in the center of the spinach, yolk side up. Sprinkle them with salt and pepper mix and serve them with the extra dressing on the side.

SPICY MANDARIN SPINACH SALAD

Steps:

• Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
• Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
• Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

THE BRIGANTINE'S SPINACH SALAD DRESSING

Steps:

• Mix all ingredients well.
• Keep refrigerated.
• Serve over spinach salad.

ASIAN VINAIGRETTE SALAD DRESSING

Steps:

• Mix first 5 ingredients in a bowl or food processor.
• If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
• If using a food processor, leave it running while you drizzle in the oil.
• When dressing is well combined, add sesame seeds and scallions.
• Serve immediately or refrigerate and use within a week.

FRESH SPINACH SALAD WITH SPICY TUNA

Steps:

• Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

SPICY SALAD DRESSING

Steps:

• Blend all ingredients thoroughly.
• Chill.
• Enjoy.