Fruit Salad Recipe For Kids With Custard In Urdu that Keeps cool Whip Filipino style easy Photos : Spinach Salad Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino

Spinach Salad Recipes Biography:

Source:- Google.com.pk
One of the Spinach fruit salad recipies is as follows:
Ingredients
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
12 Spinach Salad Recipes
Bump up the health benefits in your diet with these quick spinach salads. Whether you use tender baby spinach or a bunch of the mature large leaf, this easy green tops the list of iron-rich foods (it's calcium-rich, too) and is high in vitamins A and C.

Looking to take your salad from side to main? Try these healthy power salads and fresh and filling salad recipes.
Text Size: A | A | A
Comments10
Share

You can now save these recipes to your recipebook!»
Lemony Bulgur Salad with Shrimp and Spinach
Lemony Bulgur Salad with Shrimp and Spinach
Bulgur (a quick-cooking form of whole wheat) is usually boiled before it's eaten, but for this terrific main-course salad, it's simply softened in warm tap water before being tossed with baby spinach and precooked shrimp.
Save Recipe
Beet and Spinach Salad
Beet and Spinach Salad
If you're in a rush or just like to plan ahead, you can cook the beets in advance. Toss them into the salad when you're ready to serve.
Save Recipe
Steak and Mushroom Salad
Steak and Mushroom Salad
This spinach salad combines the classic flavors of grilled steak, mushrooms, and blue cheese for a satisfying and healthful dinner salad.
Save Recipe
Citrusy Spinach and Salmon
Citrusy Spinach and Salmon
Dried cranberries and clementine segments add sweet and tart punches to this spinach and salmon salad.
Save Recipe
The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad.
Save Recipe
This lively salad captures the essence of early summer with ripe strawberries, chives, and baby spinach.
Save Recipe
Spinach and Mandarin Orange Salad
Spinach and Mandarin Orange Salad
Pair prewashed spinach and canned Mandarin orange segments for a fantastic five-minute salad.
Save Recipe
Chipotle-Rubbed Shrimp Salad
Chipotle-Rubbed Shrimp Salad
Smoky, spicy sautéed shrimp and a sweet peach relish rest atop a bed of baby spinach in this healthy main-dish salad.
Save Recipe
Loaded Spinach Salad
Loaded Spinach Salad
Like many spinach salads, this one features lots of chopped-up hard-boiled egg. To keep calories in check, use just two whole eggs, plus the whites from six additional eggs.
Save Recipe
Spinach, Avocado, and Mango Salad
Spinach, Avocado, and Mango Salad
Perfect for warm weather, this spinach salad with avocado and mango offers a wealth of color and texture, as well as antioxidants.
Save Recipe
Spinach Salad with Japanese Ginger Dressing
Spinach Salad with Japanese Ginger Dressing
This spinach salad tossed with lively ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.
Save Recipe
Strawberry Spinach Salad
Strawberry Spinach Salad
A little goat cheese adds a lot of flavor to this cheerful summer salad. Top with sliced grilled chicken to turn this salad into a meal.
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
Epicurious | November 2009
by Diane Morgan
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts recipe
photo by Leigh Beisch

yield
Serves 8
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs. I buy sweetened dried cranberries from a local producer, but they are readily available at the grocery store (Ocean Spray is a good-quality packager), found alongside raisins and other dried fruits. This salad is a snap to assemble if you buy the packaged prewashed and trimmed baby spinach.
ingredients
Dressing
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped
preparation
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
Cook's Notes
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
do ahead
The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.

Spinach Salad Recipes Fruit Salad Recipe For Kids With Custard In Urdu That Keeps Cool Whip Filipino Style Easy With Milk With Cream Filipino