- 1/3 cup balsamic vinegar
- 1/3 cup Olive Oil
- 1 fresh jalapeno pepper, seeded and finely chopped (1 Tbsp.)
- 1 teaspoon bottled minced garlic or 2 garlic cloves, minced
- 1/2 cup pitted dates, quartered
- 1/2 cup peeled jicama, cut into matchstick-size strips
- 1 10 ounce package prewashed spinach, torn (about 12 cups)
- 1/2 cup red sweet pepper cut into matchstick-size strips
MethodCover; shake well. In a bowl, combine dates, jicama, and half of the dressing; toss to coat.
- 2 apples
- 2/3 cup extra-virgin Olive Oil
- 1/2 cup cider vinegar
- 1 tablespoon pure Maple Syrup
- 1 teaspoon snipped fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach or mixed baby greens
- 1/2 cup hazelnuts, toasted and coarsely chopped
- 1/4 of a celery root, peeled, and very thinly sliced (about 3/4 cup)
- Core and chop one of the apples. In a large skillet cook chopped apple in 1 tablespoon of the oil over medium heat for 5 minutes or until tender. Remove from heat. Transfer to a blender. Add vinegar, maple syrup, sage, kosher salt, and ground black pepper. Cover and blend until smooth. With the blender running, slowly add the remaining olive oil, blending until emulsified (smooth and thickened).
- Core and slice remaining apple. In a large bowl combine the spinach, sliced apple, hazelnuts, and celery root. Add vinaigrette; toss to coat. Serve immediately.
- 1/2 cup walnuts, coarsely chopped
- 1 teaspoon walnut oil or Olive Oil
- 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 cup balsamic vinegar glaze
- 2 tablespoons pure Maple Syrup
- 1 teaspoon dijon-style mustard
- 1/8 teaspoon salt
- 6 cups fresh baby spinach leaves
- 2 cups coarsely shredded, cooked chicken breast
- 2 medium blood or cara cara oranges, peeled and sectioned
- 1 cup julienned jicama
- 1/4 cup crumbled reduced-fat Blue Cheese
- Place walnuts in a small nonstick skillet. Drizzle with the 1 teaspoon walnut oil and sprinkle with thyme and the 1/4 teaspoon salt. Toss to coat. Heat over medium heat for 3 to 4 minutes or until walnuts are lightly toasted, stirring frequently. Remove from heat and let cool.
- For vinaigrette, in a small screw-top jar combine balsamic vinegar glaze, maple syrup, mustard, and the 1/8 teaspoon salt. Cover and shake well.
- Divide spinach among four serving plates. Top evenly with chicken, orange sections, jicama, blue cheese, and toasted walnuts. Drizzle evenly with the vinaigrette.
- 2 medium pears, cored and thinly sliced
- 2 tablespoons lemon juice
- 12 cups packaged fresh baby spinach or torn spinach (12 ounces)
- 3/4 cup thinly sliced Red Onion
- Dash ground black pepper (optional)
- 4 slices bacon
- Vegetable oil (optional)
- 1/2 cup dried cranberries
- 1/3 cup Red Wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon dry mustard
- gorgonzola cheese, crumbled (optional)
- Dried cranberries (optional)
- Place pears in a bowl; drizzle with lemon juice. Fill bowl with enough water to cover pears. Place a small plate over pears to submerge pears; set aside. In a large bowl combine spinach and red onion. If desired, sprinkle with pepper; set aside.
- For dressing, in a Dutch oven cook bacon until crisp. Remove bacon, reserving 1/4 cup drippings in Dutch oven. (If necessary, add enough oil to equal 1/4 cup). Crumble bacon; set aside. Stir the 1/2 cup cranberries, the vinegar, sugar, and mustard into drippings in Dutch oven. Bring to boiling; remove from heat. Add spinach mixture. Toss mixture in skillet for 30 to 60 seconds or just until spinach is wilted.
- Transfer spinach mixture to a large bowl. Add bacon; toss to combine. Divide spinach mixture among six salad plates; drain pears and arrange on top of spinach mixture. If desired, sprinkle with Gorgonzola cheese and additional cranberries.