Best Baby Spinach Salad With Thyme And Dijon Vinaigrette With Crisp Swiss Cheese Crisps Recipes

Spinach Salad with Dijon Vinaigrette image

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

2 cups torn spinach leaves
4 large fresh mushrooms, sliced
2 teaspoons grated onion
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1/4 teaspoon lemon juice
6 bacon strips, cooked and crumbled

Steps:

In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.

Nutrition Facts :

Baby Spinach Salad With Swiss Cheese Crisps image

Provided by LifeIsGood

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 cups swiss cheese, shredded
12 ounces Baby Spinach, fresh and washed
1 -2 small red apple
1 lemon wedge
3 -4 sprigs fresh thyme, stripped from stems and chopped
1 teaspoon Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4-1/3 cup extra-virgin olive oil

Steps:

Over medium-high heat, heat a nonstick skillet. Add the shredded Swiss in small, 1 1/2 inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 2 minutes, and can be moved with a thin spatula, flip the cheese rounds and cook another 15 to 30 seconds, then remove from skillet and transfer to plate or rack to cool. Repeat to form 12 to 16 crisps, 3 or 4 per salad.
Put the spinach in a bowl. Core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning. Toss the apples with the spinach.
For the dressing, combine the thyme, Dijon and vinegar with a whisk. Stream in the olive oil while continuing to whisk. Pour over the salad and toss to coat greens and apple evenly. (You may not need to add all of the dressing. Add enough to lightly coat your salad.).
Transfer the salads to plates and top with the Swiss crisps.

Nutrition Facts : Calories 314.6, Fat 25.2, SaturatedFat 9.1, Cholesterol 37.3, Sodium 160.4, Carbohydrate 10.7, Fiber 2.9, Sugar 4.8, Protein 13.5

Baby Spinach Salad With Creamy Dijon Dressing image

Provided by AZPARZYCH

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

1/3 cup plain low-fat yogurt
2 tablespoons fat-free mayonnaise
2 tablespoons Dijon mustard
1 1/2 teaspoons cider vinegar
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Worcestershire sauce
1 (6 ounce) package fresh Baby Spinach
1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
1 ripe diced peeled avocado

Steps:

In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce).
Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.).
When you're ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces.
Drizzle the dressing over the salad, and toss together gently to combine.