One of the easiest ways to spice up a salad is to use fresh spinach instead of iceburg lettuce. I have been using spinach for so long that iceburg tastes bland to me. Spinach also has the added benefit of being more nutritious as well.
Thanks [img]images/smiles/icon_smile.gif[/img]. I have given up on iceberg, I just don't like the flavor. I stick to GREEN lettuce [img]images/smiles/icon_smile.gif[/img]. I haven't done a spinach salad in a long time though. I think I'll look for some fresh spinach when I go to Wild Oats this week [img]images/smiles/icon_smile.gif[/img].
A favorite salad of mine is fresh spinach, thinly sliced red onions, and thinly sliced pear (bosc or anjou work well) with a homemade or bottled honey mustard vinagrette [img]images/smiles/icon_smile.gif[/img] Yum
Thanks ladies. My sweetie loves that spinach/craisin salad [img]images/smiles/icon_smile.gif[/img]. He had it at a restaurant before and loved it. I bought the ingredients so I will be making that for him this week. I'll have to get some pears and try that too!
I make that same spinach salad with craisins, but I add sunflower seeds, and feta cheese and use Brianna's brand Blush Dressing. It's very similar to a raspberry vinagrette. It has a picture of a strawberry on the bottle, but no strawberries in it. I get lots of compliments on it.
Here are two recipes I pulled off the net and saved to try as they sounded yummy and different - but I haven't tried them yet.
SPINACH SALAD WITH APPLES, AVOCADO, AND BACON
"My wife loves spinach salad, so one night I developed this recipe just for her," writes Jeff Edmunds of Yankton, South Dakota. "The crunchy apple slices and creamy avocado lend terrific texture and flavor."
Add grilled chicken to this salad to make a main course.
1 cup vegetable oil
1/4 cup powdered sugar
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 pound bacon slices, chopped
2 6-ounce bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 cup very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed
Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.
Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve.
Makes 6 to 8 Servings.
Sheila Liskany ( firstname.lastname@example.org ) from Dayton, OH on 07/03/01
What a great combination of flavor and texture! I too only used one apple (next time will use a more crip variety). The dressing is very mild but tasty; the ginger is hardly noticeable. I will definitely make this one again.
A Cook from Virginia on 06/29/01
I made this dish for a weeknight dinner and it was a BIG hit! I omitted the avocado and added sliced grilled chicken. Definitely a keeper.
A Cook from Toronto, Canada on 06/08/01
Fantastic! I've made the salad for a family brunch and everyone loved it. Now, I'm always asked to bring the "spinach salad". I only use about 1/2 the dressing, but other than that I don't change a thing.
A Cook from Valencia, CA on 04/30/01
I used the tips from the reviews: cut the dressing in half & only one apple. I kept everything the same & EVERYONE loved it! I will serve it for a main course during our long, hot power-less summer! Thanks to all!
A Cook from Houston on 04/29/01
Loved it! I like lots of dressing and still did not use it all. I cut everything into tiny pieces which did not make as nice a presentation, but I wanted to get a little piece of everything in each bite.
SPINACH SALAD WITH MANGO AND CANDIED PECANS
Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.
Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges
Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.
Makes 4 servings.
A Cook from mountain view, CA on 07/05/01
Very easy to make and a sure hit. The candied pecans are so delicious and thankfully turned out excellent! I made sure I used a heavy pot, low-med heat, and kept stirring. Kept it on the stove for 5 mins only or else it would have burned. Would make again and maybe use mandarins, blue cheese for variety!
A Cook from El Dorado Hills, CA on 06/02/01
This is an awesome salad I have made many times. I've never had such great candied nuts before and they are so easy to do. My husband loves it when I subsitute the mango with pieces of fuji apple and throw in some blue cheese. Try it, you may even like it better than the original recipe!
Julie ( email@example.com ) from Austin, Texas on 01/24/01
This was a super good salad that was very easy to toss together because I just so happened to have some candied pecans in the house already. I recommend buying premade pecans because they were great, and it seems to be the only problem anyone has had with this salad. I thought the mangos were too slippery a fruit for this dish. Next time I will use green apples instead and add warm goat cheese. (Making it a completely different salad, I guess, but that's okay!!) [img]images/smiles/icon_smile.gif[/img]
A Cook from Toronto on 01/19/01
I just made this salad and had a hard time deciding on how many forks to give it. The method of cooking the nuts didn't really work for me, as the sugar seemed to burn before the nuts got toasted. Next time, i think i'd toast the nuts separately first and then quickly sautee them in the syrup. Other than that, i think this salad has potential. I added a bit of sugar to the dressing and added chopped green onion. That seemed to 'kick it up a notch."
MeliMel4 ( firstname.lastname@example.org ) from Los Angeles, CA on 01/10/01
This was a great recipe, and my family and guests all enjoyed eating it. I am making it again tonight.
[ October 10, 2001: Message edited by: avocadomom ]