Mommy Bart Williams Spinach Leaves Food
BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.
- Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.
WILTED SPINACH SALAD
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice and water; add onion; let sit for 30 minutes. Drain, and set aside. Place bread on a baking tray; toast, tossing occasionally, until golden and crisp, 10 to 15 minutes; set croutons aside to cool.
- Place beets in a small saucepan, and cover with cold water. Bring to a boil, and cook until tender, about 30 minutes. Drain; cool until able to handle. Peel, and cut into 1/2-inch cubes; set aside.
- While beets are cooking, make dressing: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add shallot, and cook until tender, about 3 minutes. Whisk in honey mustard, vinegar, sugar, salt, and pepper. Cook, whisking constantly, until sugar has dissolved, about 1 minute. Slowly whisk in remaining 3 tablespoons olive oil. Reduce heat to low; keep dressing warm. Add cooked beet cubes to dressing, and stir to coat.
- Place onions, spinach, and mushrooms in a bowl. Drizzle with warm dressing; toss to coat evenly. Garnish with croutons. Serve warm or at room temperature.
Nutrition Facts : Calories 193 g, Fat 10 g, Fiber 4 g, Protein 5 g, Sodium 361 g
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