Spinach And Endive Salad With Lemon Ginger Dressing And Crisp Won Ton Strips Recipes

SPINACH SALAD WITH LEMON AND MINT

Steps:

• Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
• In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

REFRESHING LEMON-GINGER DRESSING

Steps:

• Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

SIMPLE SPINACH SALAD

Steps:

• Add dressing ingredients to a medium bowl. Whisk to emulsify.
• Add spinach to a large bowl.
• Toss with the salad dressing.
• Top with toasted pine nuts and shaved Parmesan cheese. Season with extra black pepper, if desired.

BABY SPINACH SALAD WITH ASIAN GINGER DRESSING

Steps:

• Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper to taste in a food processor. Process until combined. Toss spinach, red bell pepper and carrot with the ginger dressing in a large bowl until evenly coated. Divide into four plates and serve.

AMISH ENDIVE OR SPINACH SALAD

Steps:

• Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
• Top with sliced eggs.
• Cover with hot bacon dressing and serve.
• Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
• Combine sugar and flour.
• Add egg, salt, vinegar and water and mix until smooth.
• Pour into bacon drippings and heat stirring constantly, until mixture thickens.
• Add crumbled bacon.

BABY SPINACH SALAD WITH LEMON AND PARMESAN

Steps:

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.

CRISP WON TON STRIPS

Steps:

• Preheat oven to 475°F.
• Stack won ton wrappers and cut into 1/4-inch-wide strips. In a small bowl toss strips with salt and pepper to taste and arrange, overlapping slightly, in one layer on a non-stick baking sheet. Bake strips in middle of oven, stirring strips and breaking them up into large clusters halfway through baking, until golden brown and slightly crisp, about 6 minutes total.
• Transfer strips to a plate to cool and season with salt (strips will continue to crisp as they cool). (Strips may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.)

SPINACH AND ENDIVE SALAD WITH LEMON-GINGER DRESSING AND CRISP WON TON STRIPS

Steps:

• In a bowl whisk together dressing ingredients and salt and pepper to taste. Cut enough endive crosswise into 1/2-inch pieces to measure 2 cups. In a large bowl toss together endive, spinach, watercress, dressing, and salt and pepper to taste.
• Serve salad topped with won ton strips.