Autumn Spinach Salad Food

AUTUMN SPINACH SALAD

Autumn Spinach Salad image

For a company-special dish, whip up this simple homemade dressing the night before and toss with autumn salad just before serving. -Greta Igl, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
VINAIGRETTE:
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

SPINACH SALAD WITH WARM BACON DRESSING

Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH, APPLE AND PECAN SALAD

Spinach, Apple and Pecan Salad image

Spinach, apples, red onion & pecans in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.

Provided by SharleneW

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 tablespoon prepared mustard (I prefer Dijon)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 golden delicious apple, halved, cored, thinly sliced
1/4 cup red onion, cut in thin strips
3/4 lb fresh spinach, washed, stems removed, leaves torn
1/2 cup toasted pecans

Steps:

In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
Add apple and onion.
Toss until apples and onions are covered with dressing.
Place spinach on top, then pecans.
Just before serving, toss.

Nutrition Facts : Calories 247.2, Fat 20.5, SaturatedFat 2.3, Sodium 401.9, Carbohydrate 15.7, Fiber 4.6, Sugar 9.2, Protein 4.1

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