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Spinach-Corn Salad

Greens, Mexican, Salads Comments Off

Oct 062007

Serves: 5
Time: 00:30
Notes:
Recipe from Lowfat Mexican Cookbook: Per Serving: Cal 241, Fat 12g

INGREDIENTS

Salad Ingredients 1 lb spinach 2 red bell peppers- roasted 1 1/2c corn 3 oz feta cheese 2 corn tortillas in thin strips- toasted lime wedges Tequila-Orange Vinegrette 1 oz tequila 1/4c OJ 1 tbsp OJ concentrate 1 1/2 oz orange liquer 1 clove garlic 1 1/2 tsp dijon mustard 3 tbsp rice wine vinegar 4-5 tbsp canola oil 1/2 tsp salt 1/8 tsp white pepper

DIRECTIONS

For Vinegrette 1. Put tequila, OJ, OJ conc, Orange liquer in sm sauce pan and bring to boil. Boil 3-4 min until reduced by about 1/3 the vol 2. Into a blender, place the garlic, mustard and reduced OJ mixture and blend until smooth. Add sugar, vinegar, oil, salt and pepper and blend until smooth For Salad 1. Cut spinach into bite sized pieces and toss with roasted red peppers, corn, cheese and vinegrette 2. Garnish with lime wedges and tortilla strips

Spinach Salad with hot Basil Dressing

American, Greens, Salads Comments Off

Oct 062007

Serves: 6
Time: 3 hours

INGREDIENTS

Dressing 1/2c roasted garlic olive oil 1/3c balsamic vinegar 2 tbsp white sugar 1/2c fresh chopped basil 1/3c Cajun Spice Sauce (or dried spice in chicken broth) Salad 6c spinach 1/2c sliced mushrooms 10 pieces cooked bacon 2 hard boiled eggs (pushed thru a sieve) 1/4 c parmasan cheese 1c fresh crutons

DIRECTIONS

1. Blend all dressing ingredients and let sit 3 hours. 2. Place washed dried spinach on bowl and top with all salad ingredients 3. Just before serving, Microwave dressing to a boil. Pour over salad and toss and serve

Spinach and Grapefruit Salad

English, Greens, Salads Comments Off

Oct 062007

RECIPENAME Spinach and Grapefruit Salad
COURSE_DISH Salads
CUISINE English
MAININGREDIENT Greens
SERVES 08 Servings
TIME_HH_MM 00:30
NOTES
Recipe from Eating Well: Per serving: Cal 89, Fat 4g
INGREDIENTS
2 tsp poppy seeds 1/2 red onion thinly sliced 1 grapefruit (pink or red) 6 cloves of garlic, peeled 2 tbsp white wine vinegar 2 tbsp olive oil 1 tbsp coarse gd mustard 1/2 tsp honey 3/4 lb spinach, washed and torn 1/2 jicame, peeled and cut into matchsticks
DIRECTIONS
1. Heat a small skiller over med heat, add poppy seeds and toast 1-2 min 2. Place onion slices in sm bowl waterr and soak 10 min, drain 3. With a small knife remove skin and white pith from grapefruit and discard 4.Working over a sm bowl to catch the juice, cut grapefruit segments from separating membranes. Reserve segments in sm bowl. Collect 1/3c grapefruit juice and set aside 5. Place garlic cloves in sm saucepan, add water to cover and simmer until tender (about 3 min) and drain. 6.In blender, combine vinegar, olive oil, mustard, honey, cooked garlic and grapefruit juice. Blend until smooth, add salt and pepper. 7. In salad bowl, combine spinach, onion, jicama, grapefruit segments. Drizzle with dressing and top with toasted poppy seeds