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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.

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

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