Tag Archives: homemade vinaigrette

Spinach Salad with Spring Onion Vinaigrette

A fruitful (ha) trip to farmers market resulted in a whole counter full of veggies and me wondering how the heck I was going to eat them all before they went bad.  And more importantly, where the heck to put them all in the meantime.  I got a good start on solving both problems by throwing together this wonderful  main dish salad for dinner.

This time of year I’m always happy to find spring onions at the market.  I never see them at the store for some reason.  But I love them.

Spring onions.  Like scallions on steroids.  You can eat both the green and white parts.

Spring onions. Like scallions on steroids. You can eat both the green and white parts.

If you can’t find spring onions, feel free to sub red onion or scallions instead.  For the potatoes, I found tiny pebble sized potatoes but you can use bigger new potatoes if you can’t find the tiny ones.  Just half or quarter them to make bite sized pieces.

Spinach Salad with Spring Onion Vinaigrette

Spinach Salad with Spring Onion Vinaigrette

Spinach Salad with Spring Onion Vinaigrette

6-8 cups fresh spinach leaves, big stems removed
1 cup grape tomatoes, halved
1-2 cups baby potatoes (the smallest ones you can find, cut in half if needed to make bite size)
3 tbsp. olive oil
3-4 spring onions, divided into white and green parts
1 cup purple cabbage, thinly sliced
1 tsp. raw sugar
1 tsp. coarse dijon mustard
3-4 tsp. red wine vinegar
Salt & pepper

In a small saucepan, cover potatoes in water and bring to a boil.  Boil 8-10 minutes until fork tender but not mushy.  Drain and set aside.

Wash spinach and pat dry, remove any large tough stems.  Put in a big serving bowl.

Yummy fresh spinach from farmer's market.

Yummy fresh spinach from farmer’s market.

In a small bowl whisk together sugar, dijon and vinegar.  Add a pinch of salt & pepper.  In a skillet, heat olive oil over medium heat.  Add white parts of onions and sauté 1-2 minutes.  Add cabbage and green parts on onions and sauté another minute.

A quick sauté on the veggies to soften just a bit and bring out the flavor.

A quick sauté on the veggies to soften just a bit and bring out the flavor.

Add vinegar mixture and potatoes to skillet and toss to combine.  Cook and stir gently 30 seconds or so to heat through and let the vinaigrette permeate all the veggies.  Pour over the spinach and add tomatoes.  Toss everything together.  Serve warm.  Makes 4 main dish servings or 6-8 side servings.

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Shrimp & Roasted Asparagus Salad with Apple Cumin Vinaigrette

This Saturday was the grand opening of the summer farmer’s market in the mighty metropolis of Oregon City, Oregon.  My mom and I met there to explore, taste and buy goodies and I left with my shopping bag stuffed full.  Check out this haul!

What to eat first? I bought fresh asparagus, spring onions, broccoli raab, 6 kinds of lettuce to plant, apple jalapeno vinegar, pickled green beans, homemade frankfurters, two kinds of goat cheese, and fresh baby shrimp!

For my first dinner with my tasty bounty, I put together a big salad, using the shrimp and asparagus (plus some other tidbits I had on hand already), and made a wonderful vinaigrette with my apple jalapeno vinegar.  I got the recipe with my purchase and can I just say…yum!  You could easily substitute apple cider vinegar if you’d like.

Shrimp and Roasted Asparagus Salad with Apple-Cumin Vinaigrette

Shrimp & Roasted Asparagus Salad

Baby Spinach (about 1 cup per serving)
Salad shrimp (1/2-3/4 cup per serving)
Asparagus
Tomato wedges
Croutons
Hard-boiled eggs
Apple-cumin vinaigrette (see below for recipe)

Preheat oven to 400˚.  Spread out asparagus on a cookie sheet.  Sprinkle with salt & pepper and drizzle with a bit of olive oil.  Roast for 8-10 minutes until tender.  Build your salad starting with a bed of spinach.  Add shrimp, asparagus, tomato, egg and croutons.  Drizzle with vinaigrette and dive in.

Apple-Cumin Vinaigrette

Apple-Cumin Vinaigrette
(from Blossom Vinegars)

1/3 cup apple jalapeno vinegar (you can substitute apple cider vinegar)
1/3 cup extra virgin olive oil
1/3 cup walnut oil
1 medium shallot, minced
1 tsp. dijon mustard
2 tsp. ground cumin
Pinch of dried herbes de provence
Salt & pepper

Place all ingredients in a medium bowl.  Using a wire whisk, combine ingredients until they are well blended and begin to emulsify.  Use at once.  Leftovers will keep in the fridge for several weeks, but it probably won’t last that long!
 

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