Time 20m Yield 8 Number Of Ingredients 12 Steps:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.
Time 25m Yield 8 Number Of Ingredients 10 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.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Put the spinach and mushrooms in a large bowl. Crumble the cheese over the spinach. Cook the bacon in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the bacon in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. Pour the fat back into the pan and add the shallot and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper and sugar to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Add Bacon back into dressing. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.
Time 10m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the spinach, pecans and cranberries. In a bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat.
Time 5m Yield 4 Number Of Ingredients 5 Steps:
Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.
Time 11m Yield 4 Servings Number Of Ingredients 6 Steps:
- In a dry skillet over medium heat, toast almonds, stirring occasionally until fragrant and golden brown, about 1 minute. Remove from pan and set aside.
- In a large bowl, combine spinach and Ranch dressing. Gently toss to coat leaves.
- Add dried cranberries, feta cheese and toasted almonds. Gently toss to combine.
- Season with freshly ground black pepper to taste.
Time 5m Yield 4 servings Number Of Ingredients 6 Steps:
Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper. In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.
Time 6m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Wash and dry spinach. Divide evenly among four salad plates. Top each with approximately 2 tablespoons craisins and onion slices. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on High for 1 minute or until warm.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
In a serving bowl, toss together the salad ingredients. In a jar with a tight fitting lid, shake together the dressing ingredients until well blended. Dress the salad and serve.
Time 25m Yield 2 servings. Number Of Ingredients 13 Steps:
In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.
