Spinach Salad With Caramelized Pears And Cranberry Vinaigrette Recipes

SPINACH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
• Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.

SPINACH SALAD W/GREEN ONION VINAIGRETTE

Steps:

• SALAD: Toss iceberg lettuce, spinach, onion, mushroom slices, grated Swiss chees and bacon in large bowl.
• DRESSING: Combine all ingredients in a blender and blend well.
• Just before serving pour dressing over the salad and toss.
• You can also serve the dressing to the-side of the salad.

SPINACH SALAD WITH CRANBERRY DRESSING

Steps:

• To make salad: Stem spinach, tear into bite-sized pieces and place into salad bowl.
• Place avocado and onion over spinach.
• To make dressing: Combine cranberry juice concentrate, vinegar mustard, pepper and oil in a jar.
• Shake until well blended.
• Drizzle over salad.
• Sprinkle dried cranberries over salad; toss gently and serve.

SPINACH SALAD WITH WARM CRANBERRY VINAIGRETTE

Steps:

• In a medium pan over medium-high heat, saute onion in oil until softened and slightly carmelized, about 10 minutes.
• Season with salt and pepper.
• While onions are cooking, combine vinegar, mustard, mustard powder, salt, pepper, garlic, cranberry juice, and honey.
• Toast pumpkin seeds lightly.
• Add vinaigrette and dried cranberries to onions and heat through.
• Place spinach in a salad bowl (note: I usually can only find 7oz packages of spinach), pour warmed vinaigrette mixture over salad, add pumpkin seeds, and toss lightly. Serve immediately.
• Notes: this makes more than 4 servings, but the original recipe said 4. Once I didn't have any cranberry juice, so I used jellied cranberry, and it was fine - the dressing was a little thicker, but still very good!

CRANBERRY PEAR SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.