Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart., In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
Time 15m Yield 4-6 servings. Number Of Ingredients 7 Steps:
With whisk or a blender, blend vinegar and jam. Add salad oil in thin stream while whisking. Set aside. Mix spinach, half of nuts, half of raspberries and all of the dressing. Top salad with remaining nuts, berries and kiwifruit. Mix again before serving.
Time 10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Mix the oil into the poppyseeds, dijon and honey. Add vinegar. Shake well– this dressing stays emulsified very well. You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.
Time 10m Yield Makes 8 servings, 1 cup each. Number Of Ingredients 6 Steps:
Combine all ingredients except dressing in large bowl. Drizzle with dressing.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well. Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi’s and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.
Time 25m Yield 7 servings. Number Of Ingredients 10 Steps:
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons and remaining berries and almonds. Drizzle with dressing.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Press raspberries through a fine-mesh sieve using a spoon to remove seeds. Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.
Time 15m Yield 8 Number Of Ingredients 5 Steps:
Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese. In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy. Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 375ºF. Spread almonds on parchment paper on a baking sheet. Sprinkle with sugar and spritz with water. Toast almonds in oven until golden (about 10 minutes or so). Remove and cool. Toss together spinach, strawberries and onion. Whisk together sugar, vinegar, olive oil, mayo, poppy seeds, salt and pepper. Just before serving, drizzle salad with raspberry dressing and sprinkle with candied almonds.
Time 10m Yield 10-12 serving(s) Number Of Ingredients 8 Steps:
To make vinaigrette: In medium bowl, whisk all dressing ingredients until thickened. When ready to serve, assemble salad. Combine spinach and strawberries and toss some of the dressing. Add more dressing to taste. Serve immediately.
Time 40m Yield 8 servings. Number Of Ingredients 15 Steps:
Preheat oven to 300°. In a small bowl, whisk egg white and vanilla until frothy. Stir in walnuts. Sprinkle with sugar; toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until lightly browned, stirring every 10 minutes. Spread on waxed paper to cool completely., In a small bowl, whisk dressing ingredients until blended. Place spinach in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with raspberries and 1 cup candied walnuts (save remaining walnuts for another use).
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.
More about “spinach salad with raspberry dressing recipes”
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix dressing and refrigerate for 15 minutes. Toss together with salad and serve.
