Taylors Landing Spinach Salad With Honey Mustard Dressing Recipes
SPINACH SALAD WITH HONEY MUSTARD DRESSING
Guests are always impressed by this elegant salad's taste and appearance. They never leave the table without requesting the recipe. -Emilie Hinton, Bradley, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
SPINACH AND PEAR SALAD WITH HONEY-MUSTARD DRESSING
Great salad idea! Enjoy this cheesy green salad that can be made easily using baby spinach leaves, pears and dressed with delicious honey-mustard salad dressing - ready in just 15 minutes!
Provided by Pillsbury Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 5 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 15 g
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
FRUITED SPINACH SALAD WITH HONEY MUSTARD DRESSING
This is one of the Zaar recipes that I adopted. I prepared this salad to accompany Recipe #7088 for a very elegant meal. The honey mustard dressing compliments the fruit and spinach wonderfully. I hope you'll enjoy this recipe as much as my family did!
Provided by Dreamgoddess
Categories Papaya
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix.
- Combine spinach, papaya or pears, and grapes.
- Shake dressing again and pour over salad.
- Toss to coat.
- Serve immediately.
HONEY-MUSTARD CHICKEN SPINACH SALAD
This is a variation on a recipe I found in a magazine for those with diabetes. Serve it with whole grain bread for a tasty meal. -Mary Beth Bond, Washington, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, grapes, water chestnuts, lemon zest and pepper. Drizzle with dressing; toss to coat. Divide spinach between two plates; top with chicken mixture. Sprinkle with cheese and walnuts.
Nutrition Facts : Calories 323 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 473mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
TAYLOR'S LANDING SPINACH SALAD WITH HONEY-MUSTARD DRESSING
This is an awesome spinach salad, with the best Honey-Mustard dressing ever! Make the dressing first and refrgerate to blend flavors. I have had this recipe on a sheet of paper for years and years, the paper is tattered, yet I have no idea where it came from. Presumably there is a Taylor's Landing somewhere, that deserves the credit. Yummy! (The prep times does not include the dressing-chilling time or time to boil the egg). The dressing makes 1 pint.
Provided by silly sally
Categories < 15 Mins
Time 15m
Yield 1 salad
Number Of Ingredients 16
Steps:
- Make Honey-Mustard dressing first, like this:.
- In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
- For the salad:.
- Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.
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- First, prepare your bacon. I usually bake it in a single layer on a rimmed baking sheet at 350 degrees for about 15-20 minutes, or until crispy and the fat is rendered. You can also sprinkle a bit of brown sugar over it to caramelize it.
- While it’s baking, caramelize your onions. There are plenty of tutorials on how to do this properly, but more or less, simply spread onions in a single layer in a large saucepan and leave to panfry gently at medium-low to low heat, stirring very infrequently, for at least 20-30 minutes (and up to 40-50 for the best flavor), or until very soft and almost jam-like, and onions have darkened to a rich brown. You can add a bit of vinegar and sugar at the end if you like, but it’s entirely optional.
- Drain the bacon, reserving three tablespoons of the bacon fat. Add the bacon fat to a small saucepan or pot while still warm. Do not turn on the heat yet. Add in the vinegar (careful, it may spatter depending on how hot the bacon fat still is), sugar, and honey mustard. Turn the heat to low and stir until all ingredients have dissolved, then remove and add salt and pepper to taste.
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- In a small bowl whisk together white wine vinegar, Dijon mustard, honey, olive oil and a pinch of salt and pepper. Set the dressing aside.
- In a large bowl toss together baby spinach leaves, radicchio, green onion slices and Chinese broccoli. Set out 4 plates and divide evenly. Sprinkle evenly on top of each salad the raw garbanzo bean sprouts and pea sprouts, microgreens and berries. Drizzle with the honey mustard dressing and garnish with mint leaves.
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- In a medium bowl, combine all of the dressing ingredients. Whisk thoroughly to incorporate until smooth and creamy. Taste and adjust salt and pepper as needed. Pour into a serving jar to serve alongside the salad and store any leftovers in a sealed container in the refrigerator for 1 week.
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