Spinach Salad With Lamb And Basil Recipes

Steps:

• Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
• Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
• Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.

Steps:

• Toss spinach with all remaining ingredients except dressing.
• Add dressing; mix lightly.
• Refrigerate 30 min.

Steps:

• Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
• Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
• In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.

Steps:

• Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Steps:

• Run spinach and basil through a food processor until finely chopped.
• Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Steps:

• Combine the spinach and basil in a large salad bowl.
• Heat the olive oil in a skillet over medium heat.
• Add the garlic and pine nuts; mix well.
• Sauté until the pine nuts are brown.
• Add the prosciutto; mix well.
• Cook just until heated through, stirring constantly.
• Pour over the spinach mixture, tossing to coat.
• Season with the salt and pepper; sprinkle with the Parmesan cheese.

Steps:

• Hard boil eggs, peel and set aside.
• Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
• Add chiffonade of basil to spinach.
• Wash the mushrooms and slice thin, add to salad bowl.
• Wash tomato, dice; adding to salad bowl.
• Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
• Remove about 1 teaspoon of lime zest, cut lime in half and juice.
• In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
• Divide salad mixture into 4 equal portions and place on chilled salad plates.
• Thinly slice egg and garnish each salad with egg slices.
• Add a few grinds of fresh black pepper and serve.