Double Blue Spinach Salad
Taylor Fresh
3 slices thick-cut bacon
½ cup diced yellow onion
¾ cup sliced mushrooms
(shiitake if available)
6 cups Taylor Fresh organic
baby spinach
¼ cup crumbled blue cheese
¼ cup sliced almonds
1 cup blueberries, rinsed
DRESSING
¼ cup extra-virgin olive oil
½ teaspoon apple
cider vinegar
¼ teaspoon crushed garlic
Salt and cracked pepper
In a frying pan, cook bacon over medium heat
until golden brown. Remove bacon from the
pan. Pour out excess bacon grease—do not
clean or wipe out the pan. Add onion and sauté
over medium heat until golden brown, about
3-4 minutes.
Prepare the dressing: In a mixing bowl, combine
oil, vinegars and garlic. Whisk to blend. Season
to taste with salt and pepper. Add the sautéed
onion to the dressing and gently stir.
In the same frying pan, sauté mushrooms for
2-3 minutes over medium heat.
Place spinach in a large salad bowl. Drizzle with
dressing and mix. Crumble bacon over the salad
and add cheese, sautéed mushrooms, almonds
and blueberries. Mix thoroughly.
Serve immediately. Makes 6 servings.
Feta and Strawberry Salad
Président
2 tablespoons white
wine vinegar
2 tablespoons
balsamic vinegar
¼ cup sugar
¼ teaspoon mustard powder
Salt
1 garlic clove, peeled
and minced
1 head of Bibb lettuce
6 fresh strawberries, sliced
¼ cup walnuts
4 ounces Président feta
cheese, crumbled
To prepare the dressing, combine vinegars and
sugar in a saucepan. Cook over medium heat,
stirring, until the sugar dissolves. Do not boil.
Remove from the heat and add mustard powder
and a pinch of salt. Whisk vigorously until well
blended. Add garlic, then stir brie;y. Let cool.
Arrange lettuce leaves on plates. Add strawberries
and walnuts. Sprinkle with feta. Drizzle with
dressing to taste. Makes 2 servings.
