My Cabbage And Spinach Salad Recipes

SPINACH RANCH SALAD

Steps:

• Toss together spinach, cucumber, broccoli, feta, onion, chicken, and bacon in a large bowl. Pour dressing over salad, and gently toss again.

RED CABBAGE AND WARM SPINACH SALAD

Steps:

• Make vinaigrette:
• Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
• Make salad:
• Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
• Serve immediately.

SPINACH AND CABBAGE SLAW

Steps:

• In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.

MY CABBAGE AND SPINACH SALAD

Steps:

• Whisk together the garlic, salt, Dijon, honey, balsamic and oil.
• Spread pine nuts in an iron skillet. Heat until toasted.
• Add ham. Sauté until crisp.
• Add cabbage. Cover. Cook 8 minutes.
• Add spinach. Sauté until just wilted.
• Toss in vinaigrette.
• Serve warm.

ORIENTAL NOODLE SALAD WITH PEANUTS, SPINACH & CABBAGE

Steps:

• In large frying pan melt margarine. Coarsely crush the ramen noodles in the package before opening. (Save the flavor packets).
• Add the crushed noodles to the melted butter. Add the peanuts and sprinkle the salt and stir until lightly to dark brown.
• Do not burn. Set aside.
• Throw the shredded cabbage and spinach in large serving plates or bowl. Add radishes and celery. Lightly toss.
• In blender add milk, vinegar, oil, brown sugar, soy sauce, seasoning packets and horseradish sauce if desired. Pulse a few times.
• Spoon the peanut and noodles on the spinach/cabbage mixture and mix or leave on the top.
• Drizzle or spoon the dressing on top.
• Note: I wash all my fresh veges with ice cold water and a dab of bleach. Let them set for a few minutes. Drain the water, rinse the veges and put loose ones in a salad spinner. I have done this since 1963 when we were in another country and I have never stopped. It is safe.

APPLE SPINACH SALAD

Steps:

• Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
• Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
• Serve immediately, garnished with the remaining goat cheese, and enjoy!

10 CABBAGE SALADS WITH PLENTY OF CRUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cabbage salad in 30 minutes or less!

EVERYDAY CABBAGE SALAD

Steps:

• This everyday cabbage salad recipe is a perfect standby salad because the cabbage holds up so well in the fridge. You can keep zipper bags of shredded cabbage in your refrigerator with a mason jar of the homemade tangy dressing beside it, then toss it together when you need it for salad in a flash. In a large bowl mix together the shredded cabbage and scallions (spring onions); cover and chill. In another small bowl whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled. Break the ramen noodles into small pieces and blend toasted almonds and sesame seeds. To serve, combine the cabbage mixture and noodle mixture; add the dressing and toss to coat, taste and adjust seasoning with salt and pepper if needed. Variation Try substituting bok choy for the cabbage in this recipe.