Guest guest Posted September 24, 2000 Report Share Posted September 24, 2000 Jenn: Here are several salads and some dressing recipes I found for you. Hope you find one you like. Baby Spinach Salad w/Grilled Onions, Tomato Vinaigrette Creamy " Bacon " Dressing Greek Spinach Salad w/Hot Oil Dressing Sesame Spinach Salad Spinach Salad with Cucumber Dressing Spinach Salad w/Honey Mustard Poppy Seed Dressing Spinach Salad w/Onions & Mushrooms Warm Garlic Balsamic Dressing * Exported from MasterCook * Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette Recipe By :Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Serving Size : 6 Preparation Time :0:30 Categories : Healthy And Hearty New American Cuisine Salads And Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons tomato paste 1 tablespoon tamarind pulp 1/2 tablespoon shallots -- chopped 1/4 cup sherry vinegar 1 1/4 cups olive oil 1/4 teaspoon kosher salt 1 dash black pepper 1 red onion 1 1/2 tablespoons balsamic vinegar 6 cups spinach FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 45g Fat (93.3% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates. Serving Ideas : Suggested menu: California Spring Lunch (see cookbook) Nutr. Assoc. : 0 0 1358 1573 0 1326 0 1237 1573 1423 * Exported from MasterCook * Creamy " Bacon " Dressing Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson Serving Size : 0 Preparation Time :0:00 Categories : " Sent " 366 Simply Delicious Dairy Fre Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1/2 pound tempeh bacon -- chopped (see Note) 1 cup soft silken tofu -- drained 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup corn oil Heat the oil in a medium skillet. Add the tempeh bacon and cook over medium heat, stirring occasionally, until crisp. Reserve. In a food processor, combine the tofu, lemon juice, mustard, salt & pepper. With the machine running, add the corn oil in a stream until well-blended. Transfer the dressing to a bowl and stir in the reserved tempeh bacon. Refrigerate until ready to serve. Refrigerated and tightly covered, this dressing will keep for up to one week. S(ISBN): " 0-452-27623-3 " Copyright: " 1997 " Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 873 Calories; 89g Fat (89.7% calories from fat); 12g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1266mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 16 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : This dressing is great on spinach salad. NOTES : If tempeh bacon is unavailable, add 1/2 cup soy bacon bits to the dressing. Karen's Note: Soy bacon bits such as Morningstar Farms' " Breakfast Strips " or Natural Touch's " Stripples " . Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Spinach Salad with Hot Oil Dressing Recipe By :the California Culinary Academy Serving Size : 4 Preparation Time :0:45 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound spinach 1/2 cup red onion -- slivered 1/2 cup Greek olives 1/2 cup feta cheese -- crumbled 1 tablespoon sherry vinegar 1/4 teaspoon dried oregano 1 clove garlic -- minced 1/8 teaspoon salt 3 tablespoons olive oil black pepper -----Baguette Croutons----- 1 baguette 2 tablespoons butter 1 tablespoon olive oil 1 clove garlic -- minced 1. Remove and discard stems from spinach; you should have about 8 cups leaves. Place spinach in salad bowl with onion, olives, and cheese. 2. In a small bowl combine vinegar, oregano, garlic, and salt. 3. In a small pan swirl olive oil over medium heat until it is just warm to touch (2 to 3 minutes). Using a whisk or fork, gradually beat hot oil into vinegar mixture. 4. Lightly and quickly mix hot dressing with spinach mixture. Gently stir in croutons. Serve at once, offering freshly ground pepper to taste. Baguette Croutons: cut baguette crosswise into 24 thin slices. In a small pan over medium heat melt butter; add oil and garlic. Place bread slices in a single layer on a baking sheet. Brush with butter mixture. Bake in a 250 degree F oven until crisp and lightly browned (25 to 30 minutes). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 635 Calories; 35g Fat (48.7% calories from fat); 16g Protein; 67g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; 1275mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates. NOTES : Fragrant olive oil, heated just enough to release its aroma, dresses this spinach salad with onion, olives, and feta cheese. It can be served as a first course for four, or a luncheon main dish for two. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 593 0 0 0 * Exported from MasterCook * Sesame Spinach Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : March '97 Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons low-sodium soy sauce 1 tablespoon sesame seeds -- toasted and crushed 1 tablespoon honey 1/2 pound fresh turnip greens 1 (10-ounce) bag fresh spinach 2 quarts water Combine first 3 ingredients in a small bowl, and stir mixture until well-blended. Remove stems from turnip greens and spinach. Bring 2 quarts water to a boil in an 8-quart stockpot or Dutch oven. Add turnip greens; cover and cook 1 minute. Add spinach, and cook until wilted. Drain and rinse greens mixture under cold water; drain and pat dry. Toss with sesame dressing. Serving Size: 2 cups Source: " Cooking Light, March 1997, p.156 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 3g Fat (18.5% calories from fat); 7g Protein; 23g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 787mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Mustard greens can be substituted for turnip greens. Nutr. Assoc. : 0 0 0 1550 0 0 * Exported from MasterCook * Spinach Salad With Cucumber Dressing Recipe By :Vegetarian Times Magazine, August 1997, page 39 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CUCUMBER DRESSING*** 1/2 small cucumber -- peeled, seeded and cut into small pieces (about 2/3 cup) 1 tablespoon rice wine vinegar 2 tablespoons soybean oil 1/2 teaspoon sugar or to taste Salt and freshly ground black pepper -- to taste ***REMAINING INGREDIENTS*** 1/2 pound fresh spinach -- rinsed and stemmed 1 medium green bell pepper seeded and thinly sliced 1 medium red bell pepper seeded and thinly sliced 1 small sweet onion -- thinly sliced Toasted sesame seeds -- for garnish Makes 6 servings. VEGAN Some farmers bring tender baby spinach leaves to market that are= saIad-ready. Fresh spinach is wonderful with this unique cucumber= dressing. DRESSING: In food processor or blender, combine dressing ingredients except= salt and pepper. Process until fairly smooth, about 30 seconds. Transfer= to a small bowl and season with salt and pepper. In large bowl, combine remaining ingredients except sesame seeds; toss to= mix. Pour dressing over salad and toss to mix. Sprinkle with sesame seeds= and serve. Makes 6 servings. PER 2-CUP SERVING: 67 CALORIES; 2G PROTEIN; 5G TOTAL FAT; (1G SAT. FAT) 6G= CARBOHYDRATE; 0G CHOLESTEROL; 55MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (57.1% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1 Vegetable; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Salad with Honey Mustard Poppy Seed Dressing Recipe By :Mark Monette of the Flagstaff House, Boulder, CO Serving Size : 8 Preparation Time :0:25 Categories : New American Cuisine Salads And Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups fresh spinach -- coarsely torn 5 egg yolks 1 tablespoon red wine vinegar 3/4 quart salad oil 1 lemon -- squeeze for juice 1 tablespoon boiling water 1/4 cup poppy seeds 1/2 cup Dijon mustard 1 cup yellow mustard 1/2 cup honey 1 teaspoon fresh tarragon -- chopped 1 lemon 1 dash red wine vinegar 1 dash salt -- to taste 1 dash black pepper -- to taste STEP ONE: Prepare the Mayonnaise-- Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. STEP TWO: Preparing the Dressing-- Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended. STEP THREE: Prepare the Salad-- Serve over a bed of torn spinach. SUGGESTED GARNISHES: Crumbled hard boiled eggs Sections of Mandarin oranges Bean sprouts - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 892 Calories; 89g Fat (86.9% calories from fat); 6g Protein; 24g Carbohydrate; 3g Dietary Fiber; 133mg Cholesterol; 627mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 1423 532 1573 0 803 1582 0 0 943 0 1484 803 1573 0 0 * Exported from MasterCook * Spinach Salad with Onion and Mushrooms Recipe By :Readers Serving Size : 5 Preparation Time :0:00 Categories : Cooking Light 1996 March 1996 Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces fresh spinach 1/2 cup thinly sliced red onion -- separated into rings 8 ounce presliced mushrooms 2 tablespoons sesame seeds 3 tablespoons cider vinegar 2 tablespoons water 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon vegetable oil 1/2 teaspoon pepper 1 garlic clove -- minced Tear spinach into bite-size pieces, and place in a large bowl. Add onion and mushrooms; set aside. Combine sesame seeds and next 7 ingredients (sesame seeds through garlic) in a jar. Cover tightly, and shake vigorously. Pour over salad; toss well. Source: " Cooking Light 1996-03 " Yield: " 10 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 5g Fat (40.8% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates. NOTES : When you're preparing a special dinner and want something more than the usual iceberg and bottled dressing, this salad is perfect. Recipe submitted by Joan Gusweiler, Cincinnati, OH Nutr. Assoc. : 0 0 904977 0 0 0 0 0 0 0 0 * Exported from MasterCook * Warm Garlic Balsamic Dressing Recipe By :Star Chefs http://starchefs.com/TOC.html Serving Size : 1 Preparation Time :0:00 Categories : Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large clov garlic -- cut into 1/4 to 1/2 1 inch dice (8 to 10) 1/2 cup fruity extra-virgin olive oil salt and freshly ground black pepper 6 tablespoons high-quality commercial balsamic vinegar -- (6 to 7) 4 tablespoons red wine vinegar -- (4 to 5) 1 1/2 tablespoons dark brown sugar In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and barely blonde. (If it darkens , it will turn bitter. Throw everything away and start again.) Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes. Taste by cooling a sample first (it will be scorching), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar. Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary. Heat up and spoon over salad. =20 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; trace Fat (0.5% calories from fat); 2g Protein; 32g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Other Carbohydrates. NOTES : FROM " THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE HEARTLAND OF NORTHERN ITALIAN FOOD, " by Lynne Rossetto Kasper, published by William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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