PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
- Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
- Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
- Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
- Make the hot bacon dressing:
- Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
- Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
THE BEST SPINACH SALAD
Everyone LOVES this salad.
Provided by sweet alice
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g
THE BEST SPINACH SALAD
Make and share this The BEST Spinach Salad recipe from Food.com.
Provided by Mary Anne
Categories Spinach
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute in the butter, until lite brown, the package of ramen noodles (crumbled) and the slivered OR sliced almonds.
- These are the"crispies" and will keep in a baggie in the freezer if you have any leftover.
- Combine all the dressing ingredients in jar and shake to mix.
- This makes enough salad for 2-3 bags of baby spinach or baby romaine or spring greens, your choice.
- Toss the salad with some crispies and dressing right before serving.
- Works well to serve with tongs.
- Add optional sliced green onions if you wish.
Nutrition Facts : Calories 589.2, Fat 43.1, SaturatedFat 10.9, Cholesterol 22.9, Sodium 1126.3, Carbohydrate 45.7, Fiber 4.5, Sugar 26.3, Protein 8.8
CLASSIC SPINACH SALAD
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.
BEST EVER SPINACH SALAD
A co-worker made this heart-healthy salad for a pot luck lunch and I couldn't believe how delicious it was. I made it for a family bbq a few weeks later and it received rave reviews. It has just a few ingredients and is simple to make. Dressing can be made a day or two ahead and refrigerated until ready to use.
Provided by di.andy
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss spinach, onion, tomatoes and avocado in a bowl.
- Add cranberries, nuts and cheese and toss gently.
- Set aside.
- Combine vinegar, honey and soy sauce.
- Using a handmixer, slowly drizzle in oil while mixing well.
- Serve dressing over salad.
Nutrition Facts : Calories 588.8, Fat 50.6, SaturatedFat 9.9, Cholesterol 25, Sodium 453.1, Carbohydrate 32.4, Fiber 7.3, Sugar 20.8, Protein 8.7
THE BEST SPINACH SALAD EVER
Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.
Provided by Autumn
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
- Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g
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