Spinach Salad Wgrilled Chicken In Sesame Poppy Seed Vinai Recipes

Steps:

• In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds., Divide salad among 6 plates; drizzle with dressing.

Steps:

• In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink., Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds., In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.

Steps:

• Cut the grilled and cooled chicken into 1/4-inch pieces and combine with the vinaigrette, spinach leaves, diced tomatoes, almonds, onion and eggs. Add more vinaigrette as necessary to reach desired level of coating. Add the salt and pepper, to taste, and toss again.
• To serve, arrange some of the Romaine lettuce leaves on each of 4 plates, then divide salad mixture between them. Garnish with additional tomato wedges, if desired, and serve.
• SESAME AND POPPY SEED VINAIGRETTE: Place vinegar into a blender or food processor. Add sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt. Blend until most sesame seeds are ground (stop motor a couple times and scrape down sides of container). Scrape contents into a small bowl, then whisk in canola oil. Makes 3/4 cup dressing.
• SUGAR-GLAZED ALMONDS: Place a sheet of waxed (or parchment) paper on counter. In a nonstick skillet, roast sliced almonds over medium-high heat until golden, shaking and tossing pan to evenly toast almonds and to prevent scorching. As nuts turn golden, sprinkle on about 2 tablespoons sugar and, stirring and tossing as necessary, cook until sugar melts around almonds. Remove from heat and quickly scrape almonds onto sheet of waxed paper to cool. Makes 1/2 cup almonds.

Steps:

• Divide the spinach, strawberries and celery between two salad plates. In a small bowl, whisk the oil, sugar, vinegar, sesame seeds and poppy seeds. Drizzle over salads. Sprinkle with almonds; serve immediately.

Steps:

• Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
• Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.

Steps:

• In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.