Spinach Salad With Sun Dried Tomato Dressing Recipes

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SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING



Spinach Salad With Sun-Dried Tomato Dressing image

This is a recipe that I did one day with ingredients I had in the house, and everyone liked it so much, I make it all the time. It uses sun dried tomato oil, which is drained from a jar of oil packed sun dried tomatoes. Being brought up a good frugal Dutch girl, I wanted to use that oil for something, besides stir frying. The dressing keeps for a while in the fridge, the salad ingredients are simple, so you can have this anytime.

Provided by Hag chef

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1/3 cup oil, sun dried tomato oil drained from a jar of oil packed sundried tomatoes (or 1/3 cup extra virgin olive oil)
1/3 cup red wine vinegar
1/4 cup honey
1 teaspoon Dijon mustard
8 cups Baby Spinach, washed and trimmed
1 tablespoon sesame seeds, toasted
1/3 cup dried cranberries
1/3 cup sun-dried tomato packed in oil, julienned (optional)

Steps:

  • Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
  • For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
  • Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
  • Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
  • Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.

SPINACH SALAD WITH PECANS AND SUN-DRIED TOMATO



Spinach Salad With Pecans and Sun-Dried Tomato image

Make and share this Spinach Salad With Pecans and Sun-Dried Tomato recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup sauteed mushroom
2 cups packed fresh spinach
2 tablespoons toasted roughly chopped pecans
2 tablespoons sun-dried tomatoes packed in oil, drain slightly, on paper towel and chop
2 tablespoons good balsamic vinegar
2 tablespoons raspberry-flavored olive oil
salt and pepper

Steps:

  • Saute the mushrooms, set aside and keep warm.
  • Place spinach, pecans and chopped sun-dried tomatoes in a medium bowl, toss evenly.
  • Add warm mushrooms, lightly toss again.
  • Add vinegar/oil mixture, toss to coat.
  • Serve immediately.
  • The quantities of vinegar, raspberry olive oil, salt and pepper: Whisk small amount, taste, and adjust to your liking.

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