Amaretto Spinach Salad Recipes

AMARETTO SPINACH SALAD

Steps:

• Wash spinach.
• Remove large stems and tear into bite-size pieces.
• Store in plastic bags lined with paper towels in refrigerator until ready to use.
• Place bacon in a large skillet.
• Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered.
• Remove bacon, reserve 1/8 cup bacon fat, discard the rest.
• Return bacon fat to skillet and add oil, garlic, vinegar, lemon juice, Worcestershire sauce, mustard, amaretto, salt and pepper.
• Simmer until blended.
• When ready to serve, place spinach, mushrooms, onion and reserved bacon in large salad bowl.
• If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.

AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS

Steps:

• Hollow out the pineapple halves, leaving behind 4 pineapple boats.
• Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
• Drain crushed pineapple well over a bowl- save juice for another use.
• Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
• Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
• Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
• Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.

APRICOT SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, apricots and raisins. Drizzle with vinaigrette and sprinkle with lemon zest; toss to coat.