Spinach Toss Salad Recipes

Steps:

• In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
• Mix together dressing ingredients.
• Pour dressing over greens. Add cheese and nuts if using. Toss to coat.

Steps:

• Beat 2 eggs with sugar and water in a microwave-safe medium bowl.
• Microwave on high for 1 minute. Stir in vinegar, dry mustard and pepper; microwave on high for 1 1/2 - 2 minutes, whisking at half time during cooking. Set aside.
• Toss spinach with mushrooms, celery, tomatoes and cucumbers.
• Divide among 6 dinner plates. Top with an equal amount of chicken slices and egg wedges.
• Drizzle with warm dressing.

Steps:

• Toss first five salad ingredients together.
• In a separate bowl, whisk salad dressing ingredients: salad oil, vinegar, worcester sauce, brown sugar and catsup.
• Pour over salad, toss & serve.

Steps:

• In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
• Separate oranges into individual wedges. Cut each wedge into thirds.
• Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
• Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
• Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.