Spinach Salad With Honey Mustard Dressing Recipes

SPINACH AND PEAR SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Arrange spinach leaves on 8 individual serving plates or on large platter. Top each with pear wedges, cheese, onion and walnuts.
• Drizzle each salad with 2 tablespoons salad dressing. Serve immediately.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

SPINACH SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Thinly slice apple; brush with lemon juice. In a large salad bowl, toss the spinach, lettuce, onion, oranges and apple slices. Sprinkle with sunflower kernels and bacon., In a microwave-safe bowl, whisk the dressing ingredients. Microwave, uncovered, on high for 45 seconds. Stir and drizzle over salad.

PEAR AND APPLE SPINACH SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Combine the pears, apple, cheddar, pecans, pomegranate arils, and spinach in a large bowl.
• Combine the mustard, honey, oil, and water in a small container with tight fitting lid. Shake until emulsified.
• Pour as much dressing as you'd like over the salad. Season with a sprinkle of pepper and toss to coat. Serve immediately.

SPINACH 'N' STEAK SALAD WITH CHIPOTLE HONEY MUSTARD

Steps:

• Brush steak with 1 tablespoon Chipotle Honey Dressing.
• Grill or broil steak to desired doneness.
• Let stand 5 minutes before cutting into thin slices.
• Divide spinach, cucumber, red onion and red pepper on two large plates.
• Arrange sliced steak on top of each.
• Drizzle with Chipotle Honey Mustard Dressing, to taste.
• Sprinkle with feta cheese and onions, if desired.

SPINACH SALAD WITH HONEY BACON DRESSING

Steps:

• Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
• In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
• Pour over salad.
• Serve immediately.

SPINACH SALAD WITH HONEY DIJON DRESSING

Steps:

• Snap the stems off the baby spinach, and add the spinach leaves to a large salad bowl.
• Slice the mushrooms (or use pre-sliced) and the red onions. Add them to them bowl.
• Cook the bacon (or use pre-cooked), and crumble. Add to bowl when slightly cooled.
• Boil the eggs. You can use stove-top or instant pot method. When cooled, add to the salad.
• Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.

SPINACH SALAD WITH HONEY DRESSING

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately.

SPINACH SALAD DRESSING

Steps:

• Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
• Toss dressing with spinach just before serving.
• Add remaining ingredients on top of salad. Serve immediately.

HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients in a small bowl or jar with a lid. Whisk or shake until well combined. Taste and adjust ingredients as needed: more apple cider vinegar or Dijon if you want it tangier, more honey if you want it sweeter, more olive oil if it's too tangy, additional salt and pepper as needed.
• Dressing can be used immediately or stored in an airtight container in the refrigerator for up to 1 week. Whisk or shake to recombine dressing before using.

SPINACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• To prepare the croutons: Preheat the oven to 350°F.
• Cut the bread into 1/2-inch cubes and place them on a baking sheet. Pour the butter over the bread cubes and toss them until they are evenly coated. Bake for 10 minutes, or until they are golden brown.
• To prepare the salad ingredients: Gently place the eggs in a small saucepan and cover them completely with cold water. Bring the water to a boil and simmer over medium heat for 10 minutes. Turn off the heat and let the eggs stand in the water until they are cool. Peel the eggs and dice them into 1/4-inch pieces.
• Meanwhile, cut the bacon into 1/4-inch-thick strips and place them in a sauté pan. Cook over medium heat for 12 to 15 minutes, or until crisp. Transfer to paper towels to drain.
• Wash the mushrooms and cut into 1/4-inch thick slices.
• To prepare the dressing: Place the honey and Dijon mustard in a small bowl and stir until combined.
• Place the spinach in a large bowl and toss with the dressing. Arrange the mushrooms, eggs, bacon, and croutons on top of the spinach.