Spinach Salad With Champagne Vinegar Dressing Recipes

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Steps:

• 1. Arrange all salad ingredients in bowl in order listed. Mix all dressing ingredients in a jar and shake well. Just before serving toss salad and pour on dressing.
• 2. NOTE: This dressing is a full 8 oz jar so for my husband and I , I only used half. This keeps well in the fridge. It is good on other green salads too.

Steps:

• In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

Steps:

• Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

Steps:

• Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

Steps:

• Make marinated apples:
• In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
• Make strawberry Champagne vinaigrette:
• In blender, purée all ingredients until smooth.
• To serve:
• In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Steps:

• Cook bacon until crisp. Drain, reserving 1-2 tablespoons grease. Crumgle bacon and set aside.
• Separate egg whites from yolks. In small bowl, mash yolks with fork and add mustard, vinegar and sugar. Mix well and set aside. Chop egg whites and set aside.
• Cut or tear spinach into large salad bowl. Toss with egg yolk dressing. Add bacon grease and toss again. Top with egg whites, almonds, onions, sliced mushrooms and bacon. Give a final toss.
• Serve immediately! Delicious! Not good refrigerated, because the spinach wilts, and gets "mushy".