Number Of Ingredients 7 Steps:
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside. In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic. Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.
Time 45m Yield 6 servings Number Of Ingredients 19 Steps:
Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve. For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve. For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine. To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
Combine canola oil, vinegar, garlic, sugar, dry mustard, salt, and black pepper in a jar with a tight-fitting lid; cover and shake thoroughly. Refrigerate until flavors blend, about 1 hour.
Time 10m Yield 16 Number Of Ingredients 8 Steps:
Whisk oil, vinegar, sugar, sour cream, parsley, garlic salt, black pepper, and mustard together in a bowl until smooth.
Time 55m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375. Combine 1/4 cup oil and garlic in small baking dish. Cover with foil; bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic to work surface and finely chop. Transfer garlic to medium bowl. Reserve roasted garlic oil. Cook bacon in large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Pour drippings into medium bowl. Add vinegar, shallot, mustard, honey, molasses and tarragon and whisk to blend. Add roasted garlic, garlic oil, bacon and remaining 3 tablespoons olive oil and whisk to blend well. Season dressing to taste with salt and pepper. Place spinach, sliced onion and blue cheese in large bowl. Toss with enough dressing to coat. Serve.
Time 30m Yield 4 salads, 4 serving(s) Number Of Ingredients 18 Steps:
Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar. Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper. Cover and shake jar vigorously. Set the jar aside or chill until needed. For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well. Clean mushrooms and cut off stems, thinly slice mushrooms. Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup. Place the spinach in a large bowl, tear the large leaves into smaller pieces. Add the mushrooms, dressing and bacon. Toss to mix, sprinkle with freshly ground pepper. Serve on chilled plates. Serve with Chasen’s cheese toast.
Number Of Ingredients 0 Steps:
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook’n Recipe Software from DVO Enterprises.
Number Of Ingredients 0 Steps:
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook’n Recipe Software from DVO Enterprises.
