Recipes

Spinach Salad With Feta Cheese and Basil Dressing

Spinach Salad With Feta Cheese and Basil Dressing

If you have leftover basil dressing, you can store it in the refrigerator up to 1 week for use in other salads.
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Ingredients

Makes 6 servings / Prep: 14 min., Chill: 2 hrs.

Instructions

  • Combine first 7 ingredients in a jar; cover tightly, and shake vigorously.
  • Chill 2 hours.
  • Combine spinach and remaining 4 ingredients in a large bowl.
  • Add desired amount of dressing, tossing to coat.
  • Serve immediately.
  • Cover and chill remaining dressing.

Notes & Wine Advice

Use walnuts instead of pine nuts if you would like to cut the cost of this recipe.
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Course; Cheese / Salad

Blue Cheese Terrine With Tomato-Basil Vinaigrette

Blue Cheese Terrine With Tomato-Basil Vinaigrette

To turn this great salad into an appetizer, serve the terrine with toasted baguette slices.
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Ingredients

Makes 10 to 12 servings / Prep: 30 min., Broil: 10 min., Stand: 10 min., Chill: 8 hrs.

Instructions

  • Place bell pepper halves, cut sides down, on an aluminum foil-lined baking sheet.
  • Broil 5 inches from heat 8 to 10 minutes or until bell peppers look blistered.
  • Place bell peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Pat dry with paper towels.
  • Beat cheeses at medium speed with an electric mixer until smooth.
  • Spread half of cheese mixture in a plastic wrap-lined 8- x 4-inch loaf pan.
  • Top with 4 pepper halves.
  • Spread remaining cheese mixture over peppers; top with remaining pepper halves.
  • Chill 8 hours.
  • Unmold onto a serving dish, and drizzle with Tomato-Basil Vinaigrette.

Notes & Wine Advice

Serve over mixed greens.
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Course; Cheese / Salad

Warm Goat Cheese Salad

Warm Goat Cheese Salad

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Ingredients

Makes 6 servings / Prep: 20 min., Chill: 2 hrs., Cook: 5 min.

Instructions

  • Combine first 4 ingredients, and set aside.
  • Combine breadcrumbs, Parmesan cheese, and sesame seeds.
  • Cut each goat cheese log into 4 slices.
  • Dip in egg, and dredge in breadcrumb mixture.
  • Cover and chill for 2 hours.
  • Melt butter in a large skillet over medium-high heat.
  • Add goat cheese slices, and fry 1 to 2 minutes on each side or until browned; drain cheese slices on paper towels.
  • Toss mixed greens with dressing; add olives, and top with warm goat cheese.

Notes & Wine Advice

Serve immediately.
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Course; Cheese / Salad

Romaine Salad With Raspberry Salad Dressing

Romaine Salad With Raspberry Salad Dressing

For more subtle onion flavor, soak the slices in water 30 minutes, drain, and pat dry with paper towels. Toast a small amount of pecans in a skillet over medium-high heat 2 to 3 minutes, or just until the nuts are warm to the touch. (Be sure not to let nuts overbrown.) As pecans cool, they’ll continue to develop the toasted flavor.
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Equipment

  • Large bowl

Ingredients

Makes 6 servings / Prep: 20 min.

Instructions

  • Place first 5 ingredients in a large bowl, and toss.
  • Drizzle with Raspberry Salad Dressing just before serving.
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Course; Salad

Raspberry Salad Dressing

Raspberry Salad Dressing

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Ingredients

Makes about 2 cups / Prep: 5 min.

  • 1 10-ounce jar seedless raspberry fruit spread or preserves
  • ½ cup seasoned rice wine vinegar
  • ¼ cup olive oil

Instructions

  • Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted.
  • Whisk in vinegar and olive oil until blended; let cool.

Notes & Wine Advice

Serve at room temperature.
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Course; Dressing / Fruit

Bacon-Mandarin Salad

Bacon-Mandarin Salad

Wash the lettuces the night before. Wrap the leaves in a damp paper towel, and chill in zip-top freezer bags. Cook the bacon, and toast the almonds ahead, too. Assemble and dress the salad right before serving.
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Ingredients

  • Makes 12 servings / Prep: 15 min. Cook: 18 min.
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 1 tablespoon chopped fresh basil
  • â…› teaspoon hot sauce
  • 2 15-ounce cans mandarin oranges, drained and chilled *
  • 1 bunch red leaf lettuce torn
  • 1 head romaine lettuce torn
  • 1 16-ounce package bacon, cooked and crumbled
  • 1 4-ounce package sliced almonds, toasted

Instructions

  • Whisk together first 5 ingredients in a large bowl, blending well.
  • Add oranges and lettuces, tossing gently to coat.
  • Sprinkle with crumbled bacon and sliced almonds.
  • Serve immediately.

Notes & Wine Advice

* Fresh orange segments can be substituted for canned mandarin oranges, if desired.
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Course; Bacon / Fruit / Salad

Harvest Salad With Cider Vinaigrette

Harvest Salad With Cider Vinaigrette

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Ingredients

  • 2 red pears chopped
  • 1 tablespoon lemon juice
  • ¾ cup dried apricots cut into thin strips
  • ¾ cup dried figs cut into thin strips
  • ½ cup golden raisins
  • 1 small red onion thinly sliced
  • 1 cup diced jícama
  • Cider Vinaigrette
  • 1 6-ounce package fresh spinach leaves
  • ½ cup coarsely chopped walnuts or pecans toasted
  • 1 4-ounce package crumbled Gorgonzola or blue cheese

Instructions

  • Toss together chopped pears and lemon juice in a medium bowl.
  • Add apricots and next 5 ingredients, tossing well.
  • Chill 1 hour or overnight.
  • Arrange spinach leaves on 6 individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.
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Course; Salad

Cider Vinaigrette

Cider Vinaigrette

Makes ½ cup / Prep: 5 min.
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Ingredients

Instructions

  • Whisk together first 4 ingredients; gradually whisk in oil until mixture is blended.
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Course; Dressing

Spinach Salad With Apricot Vinaigrette

Spinach Salad With Apricot Vinaigrette

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Ingredients

Makes 6 servings / Prep: 10 min.

Instructions

  • Place first 6 ingredients in a large bowl, tossing gently.
  • Drizzle with Apricot Vinaigrette, tossing gently to coat.
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Course; Salad

Apricot Vinaigrette

Apricot Vinaigrette

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Equipment

  • Small bowl

Ingredients

Makes ½ cup / Prep: 5 min.

Instructions

  • Whisk together all ingredients in a small bowl.
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Course; Dressing / Fruit