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Baby Spinach Salad With Thyme And Dijon Vinaigrette

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 219g / 7.7ozShredded Swiss cheese
1   Bag baby spinach - (12 oz)
1   Red apple - cored, and (small) thinly sliced
1   Lemon wedge
3 sections  Fresh thyme - (to 4) - leaves stripped From stems and chopped
1 teaspoon 5mlDijon mustard - (rounded)
1 1/2 tablespoons 22mlRed wine vinegar
1/4 cup 59mlExtra-virgin olive oil

Recipe Instructions

Heat a nonstick skillet over medium-high heat. Add shredded Swiss in small, 2-inch piles to the hot skillet. When the cheese fries to a light golden color at the edges, about 1 minute, and can be moved with a thin spatula, turn the cheese rounds, cook another 15 seconds, then remove rounds from the skillet and transfer rounds to a work surface to cool.

The cheese crisps will cool within a minute or so. Repeat to form 12 to 16 crisps, 3 or 4 per salad. Crisps may also be flavored with cracked black pepper and chopped thyme or other herbs.

Place spinach in a bowl. After slicing your apple, squeeze a wedge of lemon over the slices to keep them from browning. Toss apples with spinach.

For dressing, combine thyme, Dijon mustard and vinegar with a whisk. Stream in olive oil while continuing to whisk dressing. Pour dressing over the salad and toss to coat greens and apple evenly. Pile salad onto cheese rounds and serve.

"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B49) - from the TV FOOD NETWORK"


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