SPINACH and MANDARIN ORANGE SALAD
8 cups Spinach
8 oz fresh sliced Mushrooms
(2) 11 oz. cans Mandarin orange sections, drained
¼ c crumbled blue cheese or feta cheese
2 T chopped pecans or walnuts
½ c raspberry vinaigrette
Mix all ingredients except dressing and lightly toss.
Just before serving, drizzle dressing on top
Mandarin Orange or fresh orange or tangerine slices
Sliced almonds – Honey roasted are good
Chopped Green onion (optional) or purple onion
Diced Avocado pieces (optional)
Small Pineapple chunks (optional)
Sliced banana (optional)
Serve with Heavenly Orange Dressing below.
HEAVENLY ORANGE SALAD DRESSING:
1 c vegetable oil
6 oz. can frozen Orange Juice
½ c water
½ c rice wine vinegar
2 t basil leaves
Dressing keeps well in refrigerator for a long time.
SPINACH MEDLEY W/GARLIC DRESSING
1 pkg fresh raw spinach,
chopped head lettuce, bite size pieces
1 T toasted sesame seeds
1 c grated carrots
1/2 c sliced radishes
¼ c sliced green onions.
Combine. Toss with Garlic Dressing.
1 T anchovy paste
½ t salt
½ t sugar
1/8 t garlic powder
½ c oil
1/3 t celery seed
½ t pepper
1 t Parmesan cheese
Shake til well mixed.
SPINACH SALAD with BACON GREASE DRESSING—not tried
An old fashioned recipe
Makes 15 servings
1-1/2 lbs fresh spinach
4 hard cooked eggs, sliced, with most of the yolk removed
1 lb fresh mushrooms, sliced
1/2 red medium sized red onion (or Vidalia), sliced into thin half moons
1/2 to 3/4 lb thin sliced bacon
Wash and remove spinach stems. Mix all salad ingredients in large bowl.
3/4 loaf Italian bread, cut into 1” cubes
2 sticks unsalted butter (1 cup)
3-5 tablespoons Old World Central Street seasoning
3-5 tablespoons garlic powder
2 T onion powder
In skillet, melt butter on very low heat; add spices. Mix well.
Add bread cubes, coating well. Remove and toast in oven at 275° til crisp.
½ c bacon grease
½ c canola oil
3 T flour
1/2 to 3/4 red wine, like merlot
½ c red wine or balsamic vinegar plus 3T water
2/3 c dark brown sugar
2/3 c white sugar
1/4 to 1/2 t powdered mustard
Whisk together wine, vinegar and water, all the sugars and mustard til smooth.
In skillet, fry bacon til crisp. Pour off all but ½ c bacon grease.
Add flour and stir constantly for about 2 min. on low heat.
When mixture begins to bubble, slowly add the wine mixture, stirring constantly.
Cook over medium heat for 2-5 min. til dressing is hot and thick.
Just before serving, stir in hot dressing and mix thoroughly, making sure to coat well.
Add as much of the dressing as you like. Serve immediately!
SPINACH & STRAWBERRY SALAD #1 5/95
1 lb fresh spinach
1 cup fresh strawberries, halved
1 cup pecan halves, toasted
1 kiwi, peeled, cut into bite-size pieces
Wash spinach leaves thoroughly and remove stems.
Pat dry and tear into bite-sized pieces.
Combine spinach, strawberries, kiwi, pecans in serving bowl.
Drizzle with one of the recipes for Poppy Seed Dressing below.
Poppy Seed Dressing #1
1/3 c cider vinegar
1/3 c oil
1/4 c sugar
1 T Dijon mustard
l t salt
1 small onion, pureed
2 t poppy seeds
1/2 bottle Newman’s Own Vine
2 t poppy seeds
1 env Sweet ‘n Low
SPINACH-STRAWBERRY SALAD #2
8 c fresh spinach leaves, stems removed, washed
1 pt strawberries, hulled, washed, sliced
1/4 c sliced almonds, toasted
4 T olive oil
4 T raspberry vinegar
1 t Dijon-style mustard
Freshly ground black pepper, to taste
Dry spinach leaves and tear into bite-sized pieces; place in serving bowl.
Toss with strawberries and almonds.
Combine remaining ingredients in small dish and whisk thoroughly.
Toss salad with dressing and serve immediately.
STRAWBERRY-SPINACH SALAD #3 Almost a Dessert!
12 fresh strawberries – sliced
¼ red onion, thinly sliced
6 oz bags baby spinach
6 oz iceberg lettuce
4 oz crumbled blue cheese
½ c toasted sliced almonds
Salt and freshly ground pepper to taste
Bottled Vidalia Raspberry Vinaigrette Salad Dressing
NOTE: Almonds, blue cheese and dressing may be replaced with pecans, goat cheese and balsamic vinaigrette.
Mix ingredients with dressing–except almonds and blue cheese.
Top with almonds and blue cheese.
ECSTASY SPINACH SALAD (Shanna Olson-93)
1 large bunch spinach
1/2 lb fresh bean sprouts
6 oz. water chestnuts, sliced
8 strips bacon, fried, crumbled
4 eggs, hard-boiled, sliced
1 lb fresh mushrooms sliced (opt)
2 oz. slivered almonds, toasted
Mix all ingredients except almonds.
1/2 c oil
2 T catsup
2 T red wine vinegar
1/3 c sugar (or substitute sweetner)
2 green onions, finely chopped
MUST USE THIS DRESSING ON SALAD FOR BEST RESULTS!!!
Combine ingredients with dressing and chill at least 1 hour before serving.
Top with toasted almonds