Best 7 Baby Spinach Salad With Stilton Caesar Dressing Recipes

BABY SPINACH SALAD WITH THYME AND DIJON VINAIGRETTE WITH CRISP SWISS CHEESE CRISPS

Steps:

• Heat a nonstick skillet over medium high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool. The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.
• Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach. For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese roundss and serve.

SPINACH SALAD DRESSING

Steps:

• Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

Steps:

• Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

BABY SPINACH SALAD

Steps:

• Whisk together the olive oil and the lemon juice.
• Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
• Season the salad with sea salt and freshly ground black pepper.

BEST EVER SPINACH CAESAR SALAD

Steps:

• 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
• 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
• 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
• * Add a little extra oil, if dressing is too thick for you.

FRISEE AND BABY-SPINACH SALAD

Steps:

• Whisk together lemon juice, parsley, mustard, and sugar in a large bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until emulsified; set aside.
• Toss together frisee, spinach, radishes, and scallions on a large platter. Just before serving, drizzle with some of the dressing. Serve remaining dressing on the side.

GRANDMA'S SPINACH SALAD

Steps:

• Whisk first 4 ingredients until sugar is dissolved., In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.