FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesVegetable Salads pg 5SPINACH SALADS >>> >  Spinach Salad with Coriander Vinaigrette

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SPINACH SALAD WITH APPLES, CELERY AND CORIANDER SEED VINAIGRETTE

Spinach has a taste and texture that pair well with fruit. Here, crispy apples and celery are featured with a zippy vinaigrette that Jennifer’s husband, Jay, created for the menu at their café, Nuttshell Next Door.
Serves 8


Ingredients

• 1/2 cup vegetable oil (125 mL)
• 2 tablespoons cider vinegar (30 mL)
• 2 tablespoons unsweetened applesauce (30 mL)
• 1½ teaspoon coriander seeds (7 mL)
• 1/2 teaspoon granulated sugar (2 mL)
• 1/2 teaspoon Dijon mustard (2 mL)
• Salt and freshly ground black pepper
• 1 bag (10 oz/300 g) baby spinach (about 10 cups/2.5 L)
• 4 stalks celery, thinly sliced on the diagonal
• 2 apples, thinly sliced


Directions

1. In a blender or in a tall measuring cup using an immersion blender, combine oil, vinegar, applesauce, coriander seeds, sugar and mustard; blend until well combined and seeds are cracked. Season to taste with salt and pepper.

2. In a large bowl, toss spinach with just enough of the dressing to coat the leaves lightly. Divide among individual serving plates or transfer to a large serving bowl.

3. In a small bowl, combine celery, apples and about 1/4 cup (60 mL) of the remaining dressing. Arrange on top of spinach and season to taste with salt and pepper. Serve extra dressing to drizzle over top, if desired, or reserve for another use.


Recipe from THE COMPLETE ROOT CELLAR BOOK: Building Plans, Uses and 100 Recipes
 by Steve Maxwell and Jennifer MacKenzie
(Robert Rose; May 2010 Softcover/$24.95)

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages