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
CONGEALED SPINACH SALAD
A unique way to serve spinach, this refreshing salad was a specialty of Miss Gay in our church in Tennessee. She always shared delicious food and set a beautiful table. This is made ahead the night before so you'll have plenty of time to set a beautiful table too.
Provided by Acerast
Categories Spinach
Time 12h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
- Add 1 cup cold water.
- Stir in the vinegar, mayonnaise and salt.
- Refrigerate until the edges begin to become firm.
- Beat until fluffy.
- Squeeze liquid from spinach.
- Add celery, onion, spinach and cottage cheese to gelatin mixture.
- Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
- Spoon spinach mixture into the mold.
- Cover with plastic wrap and chill over night.
- Serve cold on a lettuce lined plate.
Nutrition Facts : Calories 131.4, Fat 6.1, SaturatedFat 1.4, Cholesterol 6.8, Sodium 412.3, Carbohydrate 15.6, Fiber 1.3, Sugar 10.6, Protein 5
CHRISTMAS SPINACH SALAD
With the red cranberries and green spinach this salad makes a beautiful accompaniment to any Christmas dinner.
Provided by Camaria
Categories Vegetable
Time 5m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Toss baby spinach in a large bowl with the raspberry vinaigrette dressing and place on salad plates.
- Top with chopped red delicious apples, dried red cranberries and honey-roasted almonds.
Nutrition Facts :
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