The salad I make for everyone who comes over | FeelGoodFoodie
Sun-Dried Tomato Vinaigrette Recipe
Sun-Dried Tomato Vinaigrette Recipe
Mixed Berry Spinach Salad With Strawberry Balsamic Vinaigrette Dressing
Serving Size: 6
INGREDIENTS
5 ounces baby spinach leaves
1 cup strawberries, sliced
1/2 cup blueberries
1/2 red onion, thinly sliced
1 sweet apple, cored, halved, and thinly sliced
1 cup candied walnuts, chopped
Dressing
1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Garnish
Feta Cheese
PREPARATION
For the dressing, push a straw through the strawberries from the tip to the green top to remove the hull. (Or you can cut it off with a knife!)
Add the rest of the dressing ingredients, and blend until smooth. Refrigerate.
Cut strawberries, apple, and onion into slices.
Combine all the salad ingredients in a large bowl, drizzle with desired amount of dressing and toss to coat. (Spinach wilts easily, don't add dressing until ready to eat!)
Sprinkle feta cheese on top and serve.
Enjoy!
Music provided by Audio Network. Used with permission
The Best Salad You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making a restaurant-quality mixed greens salad at home. Learn the techniques necessary to raise your salad game to where did you get this? levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Director of Culinary Production: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Make Restaurant Style Arugula Salad | The Stay At Home Chef
Restaurant Style Arugula Salad is the perfect fresh and light side dish for any meal. This super simple salad is used in restaurants all over the world.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
Amazing Dinner Ideas:
????????????????????????????????????
✅Ingredients
SALAD:
• 5 ounces baby arugula
• 1/4 cup shaved parmesan
LEMON VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon sugar
• 1 clove garlic, crushed
✅Instructions
00:00:19 - How to make a lemon vinaigrette
1️⃣ 00:01:07 - In a large salad bowl, toss arugula with shaved parmesan.
2️⃣ 00:00:19 - In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar, and olive oil.
3️⃣ 00:01:35 - Pour dressing over arugula and toss to coat.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
MORE RECIPES YOU HAVE TO TRY:
How to Make The Most Amazing Chocolate Cake:
How to Make The Most Amazing White Cake:
How to Make The Most Amazing Lasagna:
How to Make The Best Homemade Dinner Rolls:
How to Make Authentic Carne Asada:
How to Cook a Thick Cut Pork Chop:
Wilted spinach & sun-dried tomato vinaigrette
Who wants to learn to make a great wilted spinach salad recipe? and one thats healthier than the classic salad with the bacon dressing. Chef Kim will show you how to put this fabulous lunch idea on your table today.
Like this recipe on Facebook.com/chefkimmeri
There is a recipe for both pesto and croutons on her Facebook.com/chefkimmeri page. Thanks for watching.
WILTED SPINACH AND SUN-DRIED TOMATO SALAD
YIELD 2 dinner size salads or 4 medium size
INGREDIENTS
4-6 cups cleaned baby spinach leaves
1 cup quartered artichoke hearts
3-4 roma tomatoes, cut into eighths
2-3 very thinly sliced red onion rings, cut in half and separated
1 cup croutons (store bought or homemade)
1/4 cup shredded Parmesan
1/2 cup Feta cheese crumbles
1/4 cup sliced Kalamata olives
PROCEDURE
Place all the above ingredients, except for a few tablespoons of Feta cheese in a large bowl. Prepare the dressing below.
SUN-DRIED TOMATO VINAIGRETTE
2 tbsp fine diced yellow onion
1/3 cup sun-dried tomatoes (if dried, rehydrate in very hot water, and drain when soft)
1 tsp fresh minced garlic
2 tbsp fresh basil pesto
1/4 -1/3 cup balsamic vinegar, use to your discretion
3/4-1 cup extra virgin olive oil
1 tsp salt
¼ tsp coarse black pepper
1 tsp sugar
PROCEDURE
Finely chop the sun-dried tomatoes and set aside.
Heat a heavy bottomed saucepan and add about a tablespoons of olive oil. Then add the onion and garlic and cook over medium high heat for a minute or two. You want the onions to lightly brown and wilt. Now add the sun-dried tomatoes and stir around well. Add all the remaining ingredients.
Bring it to a boil. Simmer for a minute or two and remove from heat. Stir it well before adding some of it to your spinach salad. Use about half of the dressing to start and increase until you have the amount desired on your salad. The spinach should be coated with the dressing but it shouldn't be swimming in it. Better to start with less and add some than the other way around. Plate the salads up and sprinkle with the remaining Feta cheese.