Easy Warm Spinach Salad Food

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

HOT SPINACH SALAD

Steps:

• In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar to a boil. Pour over lettuce and toss; sprinkle with bacon.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM QUINOA, SPINACH, AND SHIITAKE SALAD

Steps:

• Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
• On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
• Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
• Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

WARM SPINACH SALAD

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD

Steps:

• Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
• Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
• Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
• Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

SPINACH SALAD DRESSING

Steps:

• Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
• Toss dressing with spinach just before serving.
• Add remaining ingredients on top of salad. Serve immediately.

WARM SPINACH SALAD WITH PEAS AND FETA

Steps:

• In a large frying pan, heat a few teaspoons of oil and add the sugar snap peas.
• Allow to char on both sides then remove from the pan.
• Add the frozen peas to the pan and cook until warmed through.
• Place washed and dried baby spinach leaves in a large bowl/serving dish, top with the cooked peas and crumble over the feta cheese.
• Whisk together the olive oil, lemon juice, Parmesan cheese, garlic, salt and pepper. Pour over the salad, toss and serve.

EASY ASIAN SPINACH AND RICE SALAD

Steps:

• Cook rice according to package directions.
• When rice is finished add spinach, the heat of the rice will cook the spinach.
• Add oil and soy sauce.
• Mix well and enjoy!

EASY WARM SPINACH SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon.
• Whisk red wine vinegar, seasoned rice vinegar, anchovies, and white pepper together in a bowl until dressing is evenly mixed.
• Heat olive oil in a large wok or skillet over medium-high heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Lower heat to medium. Add spinach, working in batches, to onion mixture, tossing and mixing until spinach wilts, 1 to 2 minutes.
• Transfer spinach mixture to a serving bowl; top with egg slices and bacon.
• Pour dressing into the wok; bring to just under a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour dressing over spinach mixture; sprinkle with green onions and Asiago cheese.

WARM SPINACH SALAD WITH APPLE AND BRIE

Steps:

• Cut the Brie cheese into small pieces and set aside. Toast the walnuts or pecans. (See Note 2 below for how to toast nuts). Set aside.
• Roast the apples: Prepare the apples. You can peel or not, as you like. Cut the apples into quarters, core, then cut into 1/2-inch slices. Arrange the apple slices in a single layer on a baking sheet. Brush with maple syrup. Place the baking pan onto the top rack of the oven and broil until lightly golden. Remove from oven, flip the apples, brush with more maple syrup and return to the oven to broil until the other side of the apples are golden. Remove from oven and set aside. *Watch closely as the apples can easily scorch.
• Prepare the dressing: In either a microwave-proof bowl or measuring cup OR a small saucepan on the stovetop, whisk together the dressing ingredients. Heat in the microwave or on the stove-top over low heat until simmering. Remove from heat or set aside.
• Prepare the salad: Add the spinach to a large bowl. Re-warm the dressing, as needed, then whisk together well right before drizzling over the spinach, using as much as needed to moisten the spinach. Toss the spinach well. Season with a little salt and pepper and re-toss. Add the roasted apples, Brie cheese, toasted nuts and crumbled bacon (if using). Toss well and serve immediately.

CHICKEN SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Place the bacon, dressing and water in small microwavable bowl; stir
• Microwave on high 30 seconds or until warm
• Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
• Serve immediately
• Substitution:
• 1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
• Note:
• For an even faster version use precooked chicken and bacon
• Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips