Spinach Salad With Scallops And Apples Recipes

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

Steps:

• For dressing, in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shake well. Divide spinach among 4 plates; sprinkle with pecans and cheese. Drizzle with dressing.

Steps:

• 1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test), about 5 to 7 minutes. Keep warm.
• 2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
• 3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
• Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
• Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

Steps:

• Wash spinach and remove tough stems. Break spinach into bite-size pieces.
• Wash apple and cut into thin strips, leaving peel on.
• In a serving bowl, whisk the oil, lemon juice and vinegar; add the spinach and apple, and mix thoroughly to coat well. Season with pepper.

Steps:

• Pour yourself a glass of your favorite cold beverage and have a sip.
• Wash and pat dry all the vegetables. A salad spinner works well for the spinach if you have one. Remove any large stems from spinach. Cut the carrots how you like them or not at all. Arrange all the vegetables nicely in a large bowl or into individual serving bowls. Cover, set aside in fridge or otherwise keep cool.
• Preheat the grill.
• Don't forget a sip of your optional ingredient before your hands get messy.
• Cut each scallop in half with the grain. Wrap each half with 1/2 slice bacon, and skewer it.
• Place the eggs in a 2 quart saucepan, fill the pan ~2/3 way with cold water. Bring the water to boil, reduce heat to low and cook eggs for 12 minutes. Remove from the heat, drain and douse with cold water to stop the cooking.
• While the eggs are cooking, grill the scallops in bacon over medium heat until the bacon gets nicely cooked. By that time the scallops should be done. Done scallops are tender but not mushy. If they feel like a pencil eraser, that's probably overdone. That said, the bacon wrap seems to keep the scallops from drying out - to a point.
• Get the salad(s) out. Add the feta and crutons so it looks pretty (if you're still feeling 'pretty' at this point).
• Take and peel the eggs, slice them and splay the warm slices over the top of the salad(s).
• Remove Scallops from skewers over to top of the salad(s).
• Top with your favorite dressing.

Steps:

• For dressing: in a jar with a tight-fitting lid, combine the apple butter, oil, vinegar and pepper; shaking very well.
• Divide spinach leaves between four plates and sprinkle with pecans and cheese.
• Drizzle with dressing right before serving.

Steps:

• In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper. Let stand for 10 minutes; whisk until sugar is dissolved. , In a large salad bowl, combine the spinach and apple. Drizzle with dressing and gently toss to coat.

Steps:

• In a salad bowl, toss the spinach, apple, bacon, onion and nuts. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat. Refrigerate any remaining dressing.