List all recipes for: Spinach



Honey Curry Spinach Salad

Dressing
½ onion, chopped
1 tsp paprika
1 tsp curry powder
½ tsp mustard powder or 1 tsp Dijon mustard
½ tsp turmeric
½ tsp celery seed
½ tsp salt
½ cup cider vinegar
½ cup honey
1 cup safflower oil
Salad
½ lb spinach leaves
½ cup tasted almonds
½ cup red onion sliced
1 orange peeled and sliced
In blender, combine onion, paprika, curry powder, mustard, turmeric, celery seed and salt. Blend well, then add vinegar and honey. Add safflower oil in a slow, steady stream. Toss salad with just enough of the dressing to coat spinach (there will be enough dressing for more than one salad).

---

Spinach with Corn and Tomatoes

2 teaspoons olive oil
4 cups spinach, finely sliced
1 cup cherry or grape tomatoes
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups corn

In a large saucepan, heat 2 teaspoons olive oil over medium high heat. Add corn kernels and cook, stirring occasionally until barely tender, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in the tomatoes, halved and cook for another 2 minutes. Season with salt and pepper. Serve warm, cold or at room temperature.

---

Warm Spinach Salad

¾ cup olive oil
2 garlic cloves, crushed
1 large shallot, diced
1/3 cup prosciutto, chopped
1/3 cup rice or red wine vinegar
1 cup fresh basil, julienne
¼ cup pine nuts, toasted
¼ cup fresh parmesan cheese
salt and freshly ground pepper to taste
10 cups fresh spinach washed and dried
Heal the olive oil and a large skillet on medium heat. Add garlic, shallots and prosciutto and sauté until shallots are translucent. Add vinegar, salt and pepper. Keep warm. In a large mixing bowl toss the warm vinaigrette with spinach and basil. Top with cheese and pine nuts. Serve immediately.

---