Spinach And Endive Salad With Lemon Ginger Dressing And Crisp Won Ton Strips Recipes

CRISP WON TON STRIPS

Steps:

• Preheat oven to 475°F.
• Stack won ton wrappers and cut into 1/4-inch-wide strips. In a small bowl toss strips with salt and pepper to taste and arrange, overlapping slightly, in one layer on a non-stick baking sheet. Bake strips in middle of oven, stirring strips and breaking them up into large clusters halfway through baking, until golden brown and slightly crisp, about 6 minutes total.
• Transfer strips to a plate to cool and season with salt (strips will continue to crisp as they cool). (Strips may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.)

SPINACH AND ENDIVE SALAD WITH LEMON-GINGER DRESSING AND CRISP WON TON STRIPS

Steps:

• In a bowl whisk together dressing ingredients and salt and pepper to taste. Cut enough endive crosswise into 1/2-inch pieces to measure 2 cups. In a large bowl toss together endive, spinach, watercress, dressing, and salt and pepper to taste.
• Serve salad topped with won ton strips.

ENDIVE SALAD WITH LEMON VINAIGRETTE

Steps:

• For dressing:
• Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.)
• Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes.
• For salad:
• Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.

SPINACH AND ENDIVE SALAD

Steps:

• In a small bowl or jar, whisk or shake shallot, vinegar, mustard, and oil until thickened and combined; season with salt and pepper.
• In a large bowl, combine spinach and endive; toss with dressing. Serve immediately.

SPINACH SALAD WITH LEMON AND MINT

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.