Time 20m Yield 2 servings. Number Of Ingredients 13 Steps:
On two salad plates, arrange the spinach, orange segments, onion and blueberries. Sprinkle with pecans. In a small bowl, whisk the dressing ingredients. Drizzle over salads.
Time 45m Yield 6 Number Of Ingredients 8 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
Time 15m Yield 6 1 1/2 cup serving, 6 serving(s) Number Of Ingredients 8 Steps:
Place spinach in a large bowl. Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted. Serve.
Time 25m Yield 6-8 servings. Number Of Ingredients 10 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.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a salad bowl, toss your spinach and pear together. In a glass measuring cup, mix your honey, vinegar, curry, oil,salt and pepper and then drizzle it over the spinach and pear mixture. Toss gently but very well, and then sprinkle with just a small amount of goat cheese.
Yield 4 to 6 servings Number Of Ingredients 17 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.
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.
