Click Here for Mobile Version

www.selectregistry.com



Tailor our website to a travel experience

FIND AN INN

Inn Name

City

State/Province

Location

Price

Amenities

Click to Show Amenities List Click to Hide Amenities List

Select Recipes

Baby Spinach Salad with Sherry-Beet Vinaigrette

Spinach salads don't have to be boring. This delicious, healthy salad dressing recipe will add zest to any salad combination.
Recipe courtesy of Rabbit Hill Inn Bed & Breakfast
Yield : 6-8 servings
Print this Recipe Send this Recipe to a Friend
Ingredients
Ingredients
  • FOR THE DRESSING:
  • 1 Beet, peeled & diced 3/4 cups beet liquid
  • 1/3 cup sherry vinegar 1/4 cup olive oil
  • 1/2 Tbs. minced shallots 3/4 tsp minced garlic
  • 1 tsp. salt 1/8 tsp white pepper
  • FOR THE SALAD:
  • 12 cups freshly washed and well-dried spinach
  • 2 granny smith apples, julienned
  • 1/2 cup feta cheese, crumbled
  • Walnuts if you desire

Preparation
Preparation
FOR THE DRESSING:
Cover the peeled and diced beets with water and 1/2 tsp of salt.
When soft, strain off the beet liquid and save it for later use. Puree the softened beets in a food processor. Set beet puree aside.
Mix together the remaining ingredients with the beet liquid until well incorporated.
Whisk the beet puree into this mixture.


FOR THE SALAD:
Drizzle 3 tablespoons of dressing per serving over the spinach and toss. Dress it up by adding julienned apples, walnuts, and feta cheese. Or, experiment on your own.