Recipe of the Day December 9 - Spinach Salad

15 years ago

Asian Spinach Salad With Orange And Avocado

Prep: 15 minutes; Total: 15 minutes

Servings: Makes 4 servings

2 tablespoons finely chopped shallots

2 tablespoons seasoned rice vinegar

1 tablespoon vegetable oil

2 teaspoons minced peeled fresh ginger

1/4 teaspoon (generous) Asian sesame oil

1 navel orange

1 6-ounce bag baby spinach leaves

1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

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Comments (8)

Happy_Go_Lucky_Gayle
15 years ago
My latest Yum-Yum Sandwich.

Whole Wheat Pita Bread stuffed with Spinach, Alfalfa Sprouts, Avocado, Mushrooms, Swiss Cheese, and Mayo with Olive Oil.

That goes great with a Fruit Salad.

Gayle
nodakgal
15 years ago
Low Cholesterol Waldorf Salad

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves
chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl
and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin
intact. Add the apples, celery and raisins to the bowl, and sprinkle with
the lemon juice; then toss with the dressing. Cover and refrigerate if not
serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves
on a large platter, or divide them among 4 salad plates. Place the salad on
the lettuce and serve.
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My favorite salad, created by local restauranteer, Franklin's Homewood Gourmet! Baby blue salad 1 pound baby lettuce mix 6 ounces blue cheese, crumbled 2 cups balsamic vinaigrette (recipe below) 4 oranges, peel removed, cut to the flesh and sliced (2 slices per salad) 2 pints strawberries, hulled and quartered (2 tablespoons per salad) 6 ounces "Sweet and Spicy" pecans (recipe below) Toss baby lettuce mix with balsamic vinaigrette and blue cheese, using enough dressing to coat - but not drown - lettuce. Place in center of plate. Scatter oranges and strawberries over the salad. Top with sweet and spicy pecans. Serves 12. Balsamic Vinaigrette (According to the original recipe, this is for 12 salads. I had 3/4 of a jar left after serving a group according to the recipe, so you may want to reduce the amount if you do not want extra vinaigrette on hand.) 1 cup balsamic vinegar 1/3 cup dijon mustard 1/3 cup honey 2 tablespoons roasted garlic, chopped 2 teaspoons shallots, chopped 2 cups extra virgin olive oil Salt and pepper Whisk vinegar, honey, Dijon mustard, garlic and shallots together until combined. Slowly add oil while continuing to whisk dressing. Add salt and pepper to taste. "Sweet and Spicy" Pecans 4 tablespoons white sugar 2 tablespoons chili powder 1/4 teaspoon ground cayenne pepper 2 cups water 1/2 cup white sugar, mixed with water to make a syrup 6 ounces pecans, whole Mix sugar and spices together and set aside. Briefly soak the pecans in the sugar mixture, drain lightly and toss nuts with spice/sugar mix to coat. Place in a single layer on a roasting pan and roast for 10 minutes at 350 degrees until golden brown.
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Recipe of the day November 14 - Salad
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I've had, and made, a pretzel pineapple salad before and it is absolutely scrumtious! Everyone should try nodakgal's recipe! My niece (in law)'s BOK CHOY Salad. This was a GREAT hit at our family campout last summer: BOK CHOY SALAD 1 head of bok choy (or substitute 1 bag of cole slaw mix) 6 green onions 3/4 c sunflower seeds 1/2 c slivered almonds 2 packages of ramen noodles, discard seasoning 3-4 T butter For dressing... 3/4 c oil 1/4 c soy sauce 3/4 c sugar 1/3 c vinegar Smash ramen noodles and brown in frying pan with butter. Let cool. In a large bowl, combine all ingredients for dressing and mix well. Set aside. Chop bok choy using stalks and a portion of the green leaf. Chop green onions using as much of the green stalk as you like. Combine boy choy (or cole slaw mix) and green onions with dressing. Toss to coat vegetables. Just before serving add sunflower seeds, almonds and browned ramen noodles. Store any leftovers in the fridge. My niece's twist... add the ramen noodles to the bok choy mix and let it marinate for a couple of hours in the fridge before serving. Then, add in the sunflower seeds and almonds before serving.
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I'll share my recipes, if you'll share yours - December 9
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Comments (4)
Black Cherry Swirl Fudge Ingredients 1-1/2 teaspoons plus 3/4 cup butter, divided 3 cups sugar 3/4 cup heavy whipping cream 1 package (10 to 12 ounces) vanilla or white chips 1 jar (7 ounces) marshmallow creme 2 envelopes unsweetened black cherry soft drink mix Directions Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes. Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds. Here is a link that might be useful: Black Cherry Swirl Fudge Recipe/Pic
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marylmi
15 years ago
Strawberry Spinach Salad

1 bag of baby spinach
1 qt. strawberries, cleaned & sliced
Handful of slivered almonds
Dressing:

1/4 cup Extra Light Tasting Olive Oil
2 TBS. sugar
2 TBS. Cider Vinegar (white vinegar is too tart)
1 TBS. chopped onion
1 TSP. poppyseed
1 TSP. sesame seed
1/4 TSP. worcestershire sauce
Mix well and pour over salad ingredients.

Very Good!!!
angelaid
15 years ago
I got this from here years and years ago. It's absolutely to die for!

Sharon's Homemade Sweet & Sour Bacon Dressing
**********************************
Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out
half the grease-leave rest in pot.
ADD:
****
5 eggs (beaten with a spoon)
5 1/2 cups sugar
1 1/4 tsp. salt
MIX WELL.
ADD:
***
1 cup flour
5 tsps dry mustard
MIX WELL-use slotted spoon or whisk
ADD:
****
2 1/2 cups CIDER vinegar
5 cups water-Mix till well blended.

* Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature.
In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the
bottom-often-don't let burn!
* Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS
margarine or butter.
DRESSING WILL THICKEN AS IT COOLS.
Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4
weeks--share with a neighbor!
Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a
serving for 30 seconds or till just warm.
ENJOY, ENJOY, ENJOY.
jannie
15 years ago
My Mom used to make a salad of spinach, sliced hard-cooked eggs, and crumbled cooked bacon. With a vinegar dressing.
irishdancersgram
15 years ago
I just had lunch with a friend and sure enough, we each had a spinach salad....So yummy!
glenda_al
15 years ago
Love spinach salad with mandarin oranges and caramalized almond slices.
SunflowerMom
15 years ago
This is an excellent salad!

DREAM SALAD:

1 bag of spinach
1 bag of romaine
3 large firm apples (cut into bite sized pieces)
Bag of sunflower seeds
Bag of crazins
Â½ cup mozzarella cheese

Dressing:
1 cup canola oil (donÂt try to substitute with healthier oilsÂdoesnÂt work)
3/4 cup sugar
1/3 cup cider vinegar
1 tbsp grated onion
1 tbsp poppy seeds
1 tsp salt
1 tsp dry mustard

Shake well and add to salad before serving. I usually only use about half on salad and save rest of dressing for later, it makes a lot

Recipe of the Day December 9 - Spinach Salad

Comments (8)

Happy_Go_Lucky_Gayle

nodakgal

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marylmi

angelaid

jannie

irishdancersgram

glenda_al

SunflowerMom

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