Spinach Salad Dressing Recipe

Name: Spinach Salad Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, slightly beaten; 2 tsp. Parmesan cheese; 2 Tbsp. Dijon mustard; juice of 1 lemon; 1 tsp. sugar; 1 tsp. Worcestershire sauce; 1/4 c. salad oil; fresh ground pepper; dash of salt; 1 (1 lb.) bunch spinach or 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained; 1 Tbsp. butter; 3 green onions, chopped; 1/4 lb. mushrooms, sliced; 1 lb. ground turkey; 2 garlic cloves, minced; 3/4 tsp. salt; 1/4 tsp. freshly ground pepper; 1/4 tsp. dried leaf oregano; 2 eggs; 1/3 c. freshly grated Parmesan cheese (1 oz.); 8 cherry tomatoes, halved; 1 (1 lb.) bunch spinach; 1/4 c. olive oil; 1 large onion, finely chopped; 2 celery stalks, finely chopped; 3 small carrots, thinly sliced; 1 bunch green onions, chopped; 1/3 c. chopped fresh parsley; 1 (8 oz.) can tomato sauce; 2 garlic cloves, minced

Servings: persons

1 egg, slightly beaten
2 tsp. Parmesan cheese
2 Tbsp. Dijon mustard
juice of 1 lemon
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 c. salad oil
fresh ground pepper
dash of salt
1 (1 lb.) bunch spinach or 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 Tbsp. butter
3 green onions, chopped
1/4 lb. mushrooms, sliced
1 lb. ground turkey
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. dried leaf oregano
2 eggs
1/3 c. freshly grated Parmesan cheese (1 oz.)
8 cherry tomatoes, halved
1 (1 lb.) bunch spinach
1/4 c. olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
3 small carrots, thinly sliced
1 bunch green onions, chopped
1/3 c. chopped fresh parsley
1 (8 oz.) can tomato sauce
2 garlic cloves, minced
2 tsp. chopped fresh basil or 1/2 tsp. dried leaf basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 lb. (1-inch thick) halibut or sea-bass steaks
1 lemon, cut in wedges
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. grated ginger root or 1/4 tsp. ground ginger
1 garlic clove, minced
1/2 lb. tofu, cut in 1/2-inch cubes (8 oz.)
1 1/2 tsp. cornstarch
1/2 c. water
2 Tbsp. vegetable oil
2 inner celery stalks, sliced
2 small zucchini, ends trimmed and thinly sliced
1 small red or green bell pepper, cut in 3/4-inch squares
1/4 lb. mushrooms, sliced
1 large tomato, cut in wedges

1
In a small bowl, combine soy sauce, Worcestershire sauce, ginger and garlic.
2
Add tofu.
3
Toss lightly.
4
Let stand 5 minutes. Remove tofu from soy mixture with a slotted spoon.
5
Drain on paper towel.
6
Stir cornstarch and water into soy mixture; set aside.
7
Heat oil in a large skillet or wok over medium heat.
8
Add celery, zucchini and bell pepper.
9
Stir-fry 2 minutes.
10
Add mushrooms.
11
Stir-fry 1 minute.
12
Stir in reserved soy mixture. Cook until thickened, stirring occasionally.
13
Add tofu and tomato. Heat through and serve immediately.

1754

kcal

Calories

106

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 48 ingredients. The key ingredients include: 1 egg, slightly beaten, 2 tsp. Parmesan cheese, 2 Tbsp. Dijon mustard, juice of 1 lemon, and more.

Yes, Spinach Salad Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad Dressing

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