Baby Spinach Salad Wparm Papaya Recipes

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.

Steps:

• Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

Steps:

• Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
• Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.

Steps:

• Heat oil in medium skillet over medium-high heat; add spinach. Toss until wilted, 2 to 3 minutes; season with salt and pepper.

Steps:

• Combine EVOO, vinegars, salt & pepper - whisk. Add sliced papaya & 1/2 the saved parm - gently toss. Garnish with more shaved parm & fresh ground pink peppercorn.