I love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens

I like to make mine with candied walnuts and cranberries with a raseberry vinegrette,yet I don't really know whats up with good salad preparation...Self taught...Thanks for your answer...Tom Science 4I love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
The following salads and dressings are all awesome on baby spinach, IMO! And don't forget about spinach, chopped apples, crisp bacon chunks, red onions, and a light vinaigrette. That can't be beat!








Blue Salad





8 cups mixed greens of your choice


1 carton fresh blueberries


1 pkg. blue cheese


1 cup walnut pieces


1/4 cup purple onion





Vinaigrette:


3/4 cup extra virgin olive oil


1/4 cup balsamic vinegar


1/4 tsp. salt


1/4 tsp. fresh ground pepper


1 clove garlic minced





Whisk together dressing ingredients and then toss with salad. Makes 6-8 servings.


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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette





1/2 cup fresh orange juice


1/2 cup fresh lemon juice


1 teaspoon minced shallot


1/4 teaspoon Dijon mustard


1 teaspoon champagne vinegar


2 tablespoons extra-virgin olive oil


Salt and freshly cracked pepper


1 cup sliced (diagonally), hearts of palm


1 orange, segmented, white pith removed


1 cup baby spinach, washed and spun dry


1/4 cup thinly sliced red onion


Salt and freshly cracked pepper





Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.


In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.


In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.


--Emeril Lagasse


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Spinach Pasta Salad


Servings: 10





1 (12-oz) package bowtie pasta


2 oz. crumbled feta cheese


1 (10-oz) package baby spinach leaves


1 (15-oz) can black olives, drained and sliced


1 tomato, diced


1 cup Italian salad dressing


Juice of one lemon


Salt and pepper to taste





1. Prepare pasta according to directions on package. Drain.


2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.


3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.





--Home Made Simple


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Updated SEVEN LAYER SALAD





Dressing:


1/2 cup plain yogurt


1/2 cup buttermilk


1/4 cup mayonnaise


1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)


1 teaspoon sugar


1/4 teaspoon dried dill weed


1/4 teaspoon dried basil leaves


1/8 teaspoon ground white pepper





Salad:


1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled


2 cups shredded red cabbage


6 cups torn spinach leaves


1 cup Colby cheese


1 cup Cheddar cheese


1 cup cherry tomatoes, halved





Crumbled real bacon from bag or jar (however much you like)


Smoked sliced almonds (however much you like)





1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.





2. Rinse cooled pasta with cold water.





3. In 2陆 quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.





4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.





5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.


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TGI Friday's Mandarin Orange Sesame Dressing


--Oregonian Newspaper, via CK





1/3 C. orange marmalade


1/2 tsp. cayenne pepper


1/4 tsp. ground ginger


1/4 tsp. garlic powder


1/4 C. white vinegar


2/3 C. vegetable oil


2 Tbsp. soy sauce


3 Tbsp. sesame oil


2 Tbsp. honey


1/4 C. mandarin orange sections, chopped


Mixed greens


Grilled chicken breasts





Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.





Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.





Serve over a bed of mixed greens, topped by sliced grilled chicken breastsI love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
I wash my spinach in very cold water and then dry it with a salad spinner. This cuts down on waste. Nuts are good as a topper but try red onion and thinly sliced strawberries. A wonderful dressing can be made with the following:


equal parts oil, red wine vinegar, and goat cheese.


add three cloves garlic, salt and pepper.


about 8 leaves of basil makes a world of difference also.


-blend all with an emulsion blender and chill


-fluff into the greens and add your toppings as usual


-I think you will like it.
Oh, I have something you'll love. Baby spinach, scallions (if you like them), chopped walnuts, pecans or almonds, figs (the ones in the package, salad department you'll have to chop them yourself), crumbled goat cheese (dairy isle in a round plastic container %26amp; don't say yuck:), white balsamic vinegar (not red, white), extra virgin olive oil, and if you like, grilled chicken breast. The ratio of oil to vinegar depends on your taste, but about half/half.





So, here's what you do. Put the spinach in a large bowl. Add vinegar, then oil, toss it. Taste it! Too much vinegar...add more oil. Add the scallions, chopped nuts, figs, goat cheese and chicken. Toss it and I'm telling you, it's great! You can leave out the figs or substitute cranberries, scallions or chicken if you want, but the more the merrier! Like everything, each time is an improvement. Happy salad, happy dance!
A very simple %26amp; refreshing summer salad/soup recipe is:





Large tub of plain yoghurt


Can of spinach, drained


1/2 cup chopped walnuts


sprinkle of salt to taste





Chill 1/2 hour. Eat the same day it's made because the next day it is truly nasty looking.
Spinach salad


3 c baby spinach leaves


1/2 c mandarin oranges


2 tbsp slivered almonds


2 pieces of cooked turkey bacon chopped


4 hard boiled eggs[yolks removed]


2 tbsp raspbery vinaigrette dressing
BABY SPINACH SALAD





1/4 c. olive oil


1/4 c. 7 up or ginger ale


1/4 c. balsamic vinegar


1 T. Dijon mustard


1 tsp. pure vanilla extract


1 tsp. orange zest


1 T. orange juice


1/2 teaspoon freshly grated ginger


salt and pepper to taste


pinch red pepper flakes








Whisk ingredients together and toss with baby spinach or mixed baby greens.