Spinach Salad With Red Currant Vinaigrette Recipes

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.

SPINACH SALAD WITH RED CURRANT VINAIGRETTE

Steps:

• Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
• Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.

SPINACH SALAD WITH SWEET VINAIGRETTE

Steps:

• In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
• In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
• In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

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.

FRUITED SPINACH SALAD WITH CURRANT VINAIGRETTE

Steps:

• For vinaigrette, combine currant jelly and vinegar in a small saucepan.
• Stir over medium-low heat just till jelly melts and mixture is smooth.
• Chill in the freezer for 10 minutes.
• Meanwhile, combine spinach, strawberries, orange sections, and green onion in a large salad bowl.
• Drizzle vinaigrette over spinach mixture; toss to mix.
• Serve immediately.

SPINACH SALAD WITH CURRY VINAIGRETTE

Steps:

• Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
• In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
• In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
• In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

SPINACH SALAD WITH CITRUS VINAIGRETTE

Steps:

• Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
• Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
• Note
• To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.

FENNEL, SPINACH, ORANGE SALAD WITH A RED CURRANT VINAIGRETTE

Steps:

• Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
• Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
• Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
• This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.