Baby Spinach Salad With Peanut Dressing Recipes

BABY SPINACH SALAD WITH PEANUT DRESSING

Steps:

• Place the dressing ingredients in a blender and puree until smooth.
• In a large bowl toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.
• Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles, and slivered pepper.

SPINACH SALAD WITH PEANUT DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Arrange spinach and strawberries on salad plates or bowls; drizzle with dressing.

BABY SPINACH SALAD WITH STILTON "CAESAR" DRESSING

Steps:

• Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
• For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.