Spinach Salad With Honey Dressing Recipes

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately.

Steps:

• Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Steps:

• Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
• In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
• Pour over salad.
• Serve immediately.

Steps:

• Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

Steps:

• Trim, wash and dry the spinach thoroughly and place in a salad bowl.
• Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
• Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
• Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

Steps:

• Sprinkle salt in a large bowl; add garlic.
• Mash garlic and salt to a paste, using back of a spoon.
• Combine honey, olive oil, and lemon juice in a jar.
• Cover tightly and shake vigorously.
• Add honey mixture to garlic mixture; stir well.
• Cover and chill at least 2 hours.
• Remove stems from spinach; wash leaves thoroughly, and pat dry.
• Tear leaves into bite-size pieces.
• Combine spinach, oranges, and walnuts in a large bowl; toss well.
• Pour honey mixture over salad, tossing to coat.
• Serve immediately.

Steps:

• To prepare the croutons: Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Pour the butter over the bread cubes and toss them until they are evenly coated. Bake for 10 minutes, or until they are golden brown.
• To prepare the salad ingredients: Gently place the eggs in a small saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn off the heat and let the eggs stand in the water until they are cool. Peel the eggs and dice them into 1/4-inch pieces.
• Meanwhile, cut the bacon into 1/4-inch-thick strips and place them in a sauté pan. Cook over medium heat for 12 to 15 minutes, or until crisp. Transfer to paper towels to drain.
• Wash the mushrooms and cut into 1/4-inch thick slices.
• To prepare the dressing: Place the honey and Dijon mustard in a small bowl and stir until combined.
• Place the spinach in a large bowl and toss with the dressing. Arrange the mushrooms, eggs, bacon, and croutons on top of the spinach.