Cheshire Cheese Spinach Watercress Salad Recipes

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• Whisk together oil and lemon juice, then season. In a bowl, mix the leaves and onion. Drizzle dressing over and toss to combine.

Steps:

• Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
• Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
• Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.

Steps:

• Coat the goat cheese with 2 tablespoons of the olive oil. Dust with bread crumbs and refrigerate for 1 hour. Line a baking sheet with wax paper. Set aside.
• Preheat the oven to 400 degrees. Combine the Sherry vinegar, garlic and mustard in a large glass or ceramic bowl. Whisk in the remaining olive oil. Season with salt and pepper. Set aside.
• Place the breaded goat-cheese pieces on the baking sheet. Bake in the oven until golden brown and soft, about 5 to 10 minutes.
• Add the greens to the vinaigrette. Toss and divide among 6 salad plates. Place the warm goat cheese in the middle of each plate and garnish with sun-dried tomatoes.

Steps:

• Mix the oil and mustard in a large salad bowl with salt and black pepper to taste. Add the red onion, stir well and allow to marinate while you prepare the oranges. The onion will soften and release a rosy colour into the dressing.
• Peel the oranges using a serrated knife and removing all the pith. Do this over the salad bowl so you catch all the juice. Segment the oranges with the knife to remove all the membrane, adding the segments to the bowl with the juice as you go.
• Toss the spinach, watercress and chunks of cheese with the oranges and dressing until they're all evenly coated.
• Now dry fry the almonds in a heavy frying pan, stirring them frequently until they begin to toast lightly. Tip the nuts on to the salad while they're still hot and serve immediately, with crusty bread to mop up the juices.

Steps:

• Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
• Drizzle salad with raspberry vinaigrette to serve.

Steps:

• Whisk together the vinegar and olive oil with a little seasoning. Toss through the salad leaves along with the almonds and raisins. Serve immediately.

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.

Steps:

• Wash spinach and watercress and remove tough stems and discard.
• Add spinach and watercress to a bowl and add 2 trays of ice cubes.
• Place in refrigerator to chill for about 1/2 hour.
• When chilled, discard ice cubes, drain.
• Tear spinach into smaller bite size pieces.
• Add spinach and watercress to a large bowl.
• Finely grate zest from one orange.
• Remove skins from both oranges and discard.
• Slice oranges thinly across the grain and cut in half.
• Remove and discard any seeds.
• In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated.
• Pour dressing mixture over spinach and watercress; toss well to coat.