Spinach Salad In A Parmesan Cup Recipes

Steps:

• Toss spinach with tomatoes, cucumbers, chicken and cheese in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Steps:

• Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

Steps:

• Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
• Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
• SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

Steps:

• Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.

Steps:

• In a medium saucepan, stir together cranberry juice, sugar, and cornstarch.
• Bring to a boil, stirring often.
• Cool.
• Add raspberry vinegar and frozen raspberries, set aside.
• Toast hazelnuts on a baking sheet in a preheated 350 degree oven for about 10 minutes.
• Cool and coarsely chop.
• Prepare Parmesan shells by spraying an 8 inch nonstick skillet with nonstick cooking spray.
• Heat pan over medium heat.
• For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the pan, distributing the cheese evenly across the pan.
• Allow cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
• When cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl.
• Cool.
• In a large bowl, toss spinach, turkey and hazelnuts.
• Divide the salad among the cooled Parmesan shells.
• Serve immediately with the dressing on the side.