Spinach Salad With Maple Balsamic Dressing Recipes

VEGAN SPINACH SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• Prepare salad ingredients by chopping them and adding to a salad bowl.
• Whisk together the dressing ingredients or shake together in a jar.
• Toss the salad with dressing before serving and enjoy!

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Combine all vegetables (except spinach) in large bowl and stir.
• Add salt, pepper, oregano, and olive oil for the salad and stir.
• Spread vegetables on baking sheet and bake for 40 minutes.
• To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
• In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
• Drizzle dressing over salad.
• Enjoy!

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Steps:

• Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
• Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

SPINACH SALAD WITH MAPLE DRESSING

Steps:

• Wash, drain and remove stems from spinach.Separate endive leaves, mince and place in a salad bowl with the spinach.Cut the apple into cubes and toss with lemon juice. Add to the spinach mixture.Add the clementines, onion and bell pepper.Toss with dressing and serve.Dressing :In a small bowl, whisk together the mustard, maple syrup and balsamic vinegar.Slowly pour the oil whisking constantly to obtain a smooth mixture.Add salt and pepper to taste.

SPINACH SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• 1. To make dressing, combine all ingredients in a small bowl; beat with a wire whisk until well combined. Refrigerate until serving time. 2. For topping, cook bacon pieces in small skillet over medium-high heat until crisp. Remove from heat; drain fat and immediately add pecans and brown sugar to skillet with bacon. Stir until well mixed. Refrigerate in an airtight container until ready to serve. 3. For salad, place all ingredients in a large bowl. Drizzle half of the dressing over the salad; toss to coat. Sprinkle with topping mixture. Serve with remaining dressing. The salad may be assembled up to a few hours before serving.