SPINACH SALAD WITH BALSAMIC VINAIGRETTE
Steps:
- Rinse and dry your spinach. Transfer to a large salad bowl.
- Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
- In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
- Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.
APPLE SPINACH SALAD
This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.
Provided by Ali
Time 15m
Number Of Ingredients 12
Steps:
- Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
- Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Serve immediately, garnished with the remaining goat cheese, and enjoy!
AMARETTO SPINACH SALAD
Make and share this Amaretto Spinach Salad recipe from Food.com.
Provided by Charlotte J
Categories Spinach
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash spinach.
- Remove large stems and tear into bite-size pieces.
- Store in plastic bags lined with paper towels in refrigerator until ready to use.
- Place bacon in a large skillet.
- Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered.
- Remove bacon, reserve 1/8 cup bacon fat, discard the rest.
- Return bacon fat to skillet and add oil, garlic, vinegar, lemon juice, Worcestershire sauce, mustard, amaretto, salt and pepper.
- Simmer until blended.
- When ready to serve, place spinach, mushrooms, onion and reserved bacon in large salad bowl.
- If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.
Nutrition Facts : Calories 421.2, Fat 39.7, SaturatedFat 10.5, Cholesterol 38.6, Sodium 591.8, Carbohydrate 8.2, Fiber 2.9, Sugar 1.8, Protein 10.6
AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS
Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.
Provided by HeatherFeather
Categories Lunch/Snacks
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Hollow out the pineapple halves, leaving behind 4 pineapple boats.
- Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
- Drain crushed pineapple well over a bowl- save juice for another use.
- Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
- Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
- Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
- Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.
Nutrition Facts : Calories 557.4, Fat 22.4, SaturatedFat 3.9, Cholesterol 70.3, Sodium 959, Carbohydrate 71, Fiber 7, Sugar 47.8, Protein 24.5
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- Toast walnuts: Add walnuts to a small skillet over medium heat to toast. Let cook, tossing frequently for 3-5 minutes until fragrant and starting to brown. Remove from pan and let cool.
- Make dressing: Prepare dressing by whisking together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.
- Prep salad: Prepare salad by adding spinach to a large bowl, top with cucumbers, goat cheese, onions, cranberries, toasted walnuts and sliced avocado. Top with fresh cracked pepper.
- Serve: Drizzle dressing over salad, toss and serve. Once tossed in the dressing the salad doesn’t look as pretty so another option is to plate the salad and serve with dressing on the side so everyone can add their own dressing.
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