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How To make Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette
1 1/2 tb Tomato paste
1 tb Tamarind pulp
1/2 tb Shallots; chopped
1/4 c Sherry vinegar
1 1/4 c Olive oil
1/4 ts Kosher salt
1 ds Black pepper
1 Red onion
1 1/2 tb Balsamic vinegar
6 c Spinach
Recipe by: Ed Kasky, Executive Chef at Engine Co. No. 28, Los Angeles Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well. Slowly add the oil a drop at a time at first and then in a slow b steady stream until it is all incorporated. Add the salt. Can be kept in th refrigerator for 1 week. FOR THE ONIONS: Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days. TO ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dres the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates. CHEF'S NOTE: Tamarind pulp can be purchased at Latin specialty stores.
How To make Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette's Videos
How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR TOMATO BRUSCHETTA:
►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper
INGREDIENTS FOR TOASTS:
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese
???? PRINT RECIPE HERE: coming soon
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Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing
Serving Size: 6
INGREDIENTS
5 ounces baby spinach leaves
1 cup strawberries, sliced
1/2 cup blueberries
1/2 red onion, thinly sliced
1 sweet apple, cored, halved, and thinly sliced
1 cup candied walnuts, chopped
Dressing
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish
Feta Cheese
PREPARATION
For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.
Cut strawberries, apple, and onion into slices.
Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
Sprinkle feta cheese on top and serve.
Enjoy!
Music provided by Audio Network. Used with permission
Wilted spinach & sun-dried tomato vinaigrette
Who wants to learn to make a great wilted spinach salad recipe? and one thats healthier than the classic salad with the bacon dressing. Chef Kim will show you how to put this fabulous lunch idea on your table today.
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There is a recipe for both pesto and croutons on her Facebook.com/chefkimmeri page. Thanks for watching.
WILTED SPINACH AND SUN-DRIED TOMATO SALAD
YIELD 2 dinner size salads or 4 medium size
INGREDIENTS
4-6 cups cleaned baby spinach leaves
1 cup quartered artichoke hearts
3-4 roma tomatoes, cut into eighths
2-3 very thinly sliced red onion rings, cut in half and separated
1 cup croutons (store bought or homemade)
1/4 cup shredded Parmesan
1/2 cup Feta cheese crumbles
1/4 cup sliced Kalamata olives
PROCEDURE
Place all the above ingredients, except for a few tablespoons of Feta cheese in a large bowl. Prepare the dressing below.
SUN-DRIED TOMATO VINAIGRETTE
2 tbsp fine diced yellow onion
1/3 cup sun-dried tomatoes (if dried, rehydrate in very hot water, and drain when soft)
1 tsp fresh minced garlic
2 tbsp fresh basil pesto
1/4 -1/3 cup balsamic vinegar, use to your discretion
3/4-1 cup extra virgin olive oil
1 tsp salt
¼ tsp coarse black pepper
1 tsp sugar
PROCEDURE
Finely chop the sun-dried tomatoes and set aside.
Heat a heavy bottomed saucepan and add about a tablespoons of olive oil. Then add the onion and garlic and cook over medium high heat for a minute or two. You want the onions to lightly brown and wilt. Now add the sun-dried tomatoes and stir around well. Add all the remaining ingredients.
Bring it to a boil. Simmer for a minute or two and remove from heat. Stir it well before adding some of it to your spinach salad. Use about half of the dressing to start and increase until you have the amount desired on your salad. The spinach should be coated with the dressing but it shouldn't be swimming in it. Better to start with less and add some than the other way around. Plate the salads up and sprinkle with the remaining Feta cheese.
Beth's Spinach Ravioli with Caramelized Onions and Tomatoes | ENTERTAINING WITH BETH
Learn how to make my easy spinach ravioli with caramelized onions and tomatoes. A quick and easy weeknight meal!
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SPINACH RAVIOLI WITH RED ONIONS, SPINACH AND TOMATOES
Serves 4-6
Ingredients
2 packages of Spinach Ravioli
2-4 tbsp olive oil
1 Red Onion, sliced into half moons
1 cup sliced cherry tomatoes
1 lemon, zest and juice
1 bag of fresh baby spinach
salt and pepper to taste
METHOD:
Heat 1 tbsp of oil in a pan. Sautee red onions until soft. Add cherry tomatoes. Cook until they start to break down and release their juices.
Meanwhile, set your ravioli to boil in well-salted water drizzled with a little olive oil (this will prevent the raviolis from sticking together).
Return to your onion/tomato mixture and add lemon zest and lemon juice. Then add spinach in handfuls until wilted. Season with salt and pepper, and drizzle a bit more olive oil over the mixture until well-coated (about 1 tbsp).
Drain raviolis, and place 4-6 in a bowl, and top with the sauce.
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The salad I make for everyone who comes over | FeelGoodFoodie
Preparing a Baby Spinach Salad
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