Baby Spinach Salad With Thyme And Dijon Vinaigrette With Crisp Swiss Cheese Crisps Recipes

BABY SPINACH SALAD WITH SWISS CHEESE CRISPS

Steps:

• Over medium-high heat, heat a nonstick skillet. Add the shredded Swiss in small, 1 1/2 inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 minutes, and can be moved with a thin spatula, flip the cheese rounds and cook another 15 to 30 seconds, then remove from skillet and transfer to plate or rack to cool. Repeat to form 12 to 16 crisps, 3 or 4 per salad.
• Put the spinach in a bowl. Core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning. Toss the apples with the spinach.
• For the dressing, combine the thyme, Dijon and vinegar with a whisk. Stream in the olive oil while continuing to whisk. Pour over the salad and toss to coat greens and apple evenly. (You may not need to add all of the dressing. Add enough to lightly coat your salad.).
• Transfer the salads to plates and top with the Swiss crisps.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

SPINACH SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.