Sweet And Sour Spinach Salad With Pears Recipes

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.

Steps:

• Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
• Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

Steps:

• In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.

Steps:

• Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
• Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
• In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
• Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.

Steps:

• 1. Peel, half and core pears. Sprinkle pears with ½ tsp. sugar. 2. Heat 3 T. oil in large skillet over medium heat. Add pears. Sprinkle with 6 tsp sugar. Cook 8 minutes till golden brown. Transfer pears to plate. 3. Remove skillet from heat. Whisk remaining 3 T. Oil into skillet. 4. Add vinegar. Return to heat and stir, scraping up any browned bits. Remove from heat and cool. 5. Combine 1 1/3 cup sugar, ½ cup water and crushed black peppercorns in saucepan over medium heat. Stir until sugar dissolves. Increase heat without stirring until syrup turns deep amber, about 5 minutes. 6. Remove from heat and cool caramel syrup slightly. 7. Carefully add vinegar mixture to caramel syrup. Place pan over very low heat and stir until caramel bits melt and dressing is smooth, about 2 minutes. 8. Season dressing with salt and pepper to taste. 9. Combine spinach and onion in large bowel with enough dressing to coat. Add pears and nuts.