Spinach And Roasted Red Pepper Salad With Honey Balsamic Dressin Recipes

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.

SPINACH AND ROASTED RED PEPPER SALAD WITH HONEY BALSAMIC DRESSIN

Steps:

• Arrange the spinach in 4 salad bowls or plates. Slice the peppers into thin strips and scatter over the spinach. Whisk together the mustard, honey, and vinegar in a bowl. Slowly stream in the olive oil while continuing to whisk.
• Pour the dressing in a slow stream, back and forth, over the salad; season with salt and pepper.

SUPER EASY SPINACH AND RED PEPPER SALAD

Steps:

• In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
• In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

SPINACH SALAD WITH RED WINE VINAIGRETTE

Steps:

• In a salad bowl, toss spinach, apple, feta cheese, red onion, and almonds.
• Combine dressing ingredients in a mixing bowl. Pour dressing over salad, tossing gently to coat the salad.

PERFECT SPINACH SALAD

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

SPINACH AND ROASTED RED PEPPER SALAD

Steps:

• Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
• In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

SPINACH AND ROASTED RED PEPPER SALAD WITH HONEY BALSAMIC DRESSING

Steps:

• Put spinach and sliced red peppers in bowl. Whisk together other ingredients while slowly adding olive oil. Add to salad and serve.