Changes: Spinach Salad with Warm Beet Dressing

Latest revision as of 15:17, 30 August 2010

Description

Spinach Salad with Warm Beet Dressing from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

Serves: 4

Ingredients

1 red onion, thinly sliced
2 slices whole wheat bread, cut into cubes
8 oz (or 2 small) fresh beets
2 tablespoons vegetable oil
1 small shallot, minced
1 tablespoon honey mustard
¼ cup red wine vinegar
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper
12 oz spinach, thoroughly washed, stems removed
4 oz button mushrooms, wiped clean, stems trimmed and sliced

Directions

Preheat oven to 350°F.
Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside.
Place bread cubes on a baking sheet and toast in oven for 10–15 minutes or until golden, tossing occasionally then set the croutons aside.
Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender.
Drain and let cool until easy to handle. Peel the beets and then cut into ½ inch cubes then set aside.
In a small saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute) add remaining oil then reduce heat to low. Add beet cubes and toss to coat.
Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.

@@ Line 1: / Line 1: @@
-==Info==
+== Description ==
+[http://www.metrokc.gov/HEALTH/nutrition/recipes/spinachsalad.htm Spinach Salad with Warm Beet Dressing] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
-'''Cook Time''':  4
+* '''Serves''': 4
+== Ingredients ==
-'''Serves''':
-==Ingredients==
 * 1 [[red onion]], thinly sliced
+* 2 slices whole wheat [[bread]], cut into cubes
+* 8 oz (or 2 small) fresh [[beet]]s
-* 2 slices [[whole wheat bread]], cut into cubes
-* 8 oz. (or 2 small) fresh [[beet|beets]]
 * 2 tablespoons [[vegetable oil]]
 * 1 small [[shallot]], minced
+* 1 tablespoon [[prepared mustard#honey mustard|honey mustard]]
+* ¼ cup [[red wine vinegar]]
+* 2 tablespoons [[granulated sugar|sugar]]
+* ½ teaspoon [[salt]]
+* ¼ teaspoon freshly ground [[pepper]]
+* 12 oz [[spinach]], thoroughly washed, stems removed
+* 4 oz [[button mushroom]]s, wiped clean, stems trimmed and sliced
+== Directions ==
-* 1 tablespoon [[honey mustard]]
+# Preheat oven to 350°F.
+# Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside.
-* 1/4 cup [[red wine vinegar]]
+# Place bread cubes on a baking sheet and toast in oven for 10–15 minutes or until golden, tossing occasionally then set the croutons aside.
+# Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender.
-* 2 tablespoons [[sugar]]
+# Drain and let cool until easy to handle. Peel the beets and then cut into ½ inch cubes then set aside.
+# In a small saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute) add remaining oil then reduce heat to low. Add beet cubes and toss to coat.
-* 1/2 teaspoon [[salt]]
+# Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.
-* 1/4 teaspoon freshly ground [[black pepper|pepper]]
-* 12 oz. [[spinach]], thoroughly washed, stems removed
-* 4 oz. button [[mushroom|mushrooms]], wiped clean, stems trimmed and sliced
-==Directions==
-.Preheat oven to 350°.
-.Fill a medium sized bowl with water and ice then add onions. Let stand for 30 minutes, drain and set aside.
-.Place bread cubes on a baking sheet and toast in oven for 10-15 minutes or until golden, tossing occassionally then set the croutons aside.
-.Place beets in a small saucepan filled with water. Bring to a boil and cook for 30 minutes or until tender. Drain and let cool until easy to handle. Peel the beets and then cut into 1/2 inch cubes then set aside.
-.In a small saucepan, heat 1 tablespoon of the oil over medium heat. Add the honey mustard, sugar, vinegar, salt and pepper and stir constantly until sugar is dissolved (about 1 minute.) Add remaining oil then reduce heat to low. Add beet cubes and toss to coat.
-.Arrange spinach leaves, onions and mushrooms on plates. Drizzle with the beet dressing and garnish with croutons.
-==Source==
-*[http://www.metrokc.gov/HEALTH/nutrition/recipes/spinachsalad.htm Spinach Salad with Warm Beet Dressing] from the ''Public Health Cookbook'' by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource
 __NOTOC__
 __NOEDITSECTION__
-[[Category: Recipes]]
-[[Category: Salad Recipes]]
+[[Category:Beet Recipes]]
-[[Category: Beet Recipes]]
+[[Category:White mushroom Recipes]]
-[[Category: Spinach Recipes]]
+[[Category:Spinach Recipes]]
-[[Category: Spinach Salad Recipes]]
+[[Category:Spinach Salad Recipes]]
-[[Category: Mushroom Recipes]]
+[[Category:Vegetarian Recipes]]
-[[Category: Vegetarian Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>