Spinach Pear And Green Bean Salad With Riesling Dressing Recipes

Steps:

• Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth. With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth. Transfer to bowl. Season dressing to taste with salt and pepper.
• Cook green beans in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer beans to medium bowl filled with ice water and cool thoroughly. Drain well. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
• Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat. Divide salad among plates. Sprinkle with crumbled blue cheese and toasted walnuts.

Steps:

• Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Steps:

• Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
• Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

Steps:

• Steam the potatoes above 1 inch boiling water for 10 minutes or until tender. Meanwhile, whisk together the vinegar, lemon juice, salt, garlic, Dijon mustard, olive oil and yogurt.
• When the potatoes are tender, remove from the heat and toss at once with 1/4 cup of the dressing, the onion, herbs, and salt and pepper to taste.
• Add the green beans to the steamer pot, and steam for five minutes. Remove from the heat, refresh briefly with cold water, drain well and toss with the potatoes, 2 more tablespoons of the dressing and the feta. In a separate bowl, toss the spinach with the remaining dressing. Top with the potatoes and beans, and serve.

Steps:

• In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
• In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

Steps:

• In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans.

Steps:

• Place spinach or lettuce greens in a large salad bowl, or on individual plates.
• Distribute the apples, celery and scallions over the lettuce.
• Place the remaining ingredients, except the handful of cashews for garnish, in a blender or food processor.
• Pulse until smooth.
• Drizzle the dressing over the salad and sprinkle with extra cashews.