FRESH MUSHROOM SPINACH SALAD
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable. This salad is especially delicious made with fresh spinach from the garden. -Patty Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 209 calories, Fat 16g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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
FRESH SPINACH AND TARRAGON SALAD
A favorite salad that family and friends always love!
Provided by Jackie M.
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the spinach, egg and bacon.
- Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.
Nutrition Facts : Calories 464 calories, Carbohydrate 4.8 g, Cholesterol 116.8 mg, Fat 46.1 g, Fiber 1.9 g, Protein 9.7 g, SaturatedFat 9.6 g, Sodium 685.4 mg, Sugar 1.6 g
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
SPINACH AND MUSHROOM SALAD
An easy and delicious simple salad
Provided by Melissa
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Fill a medium bowl with 3 cups of water and squeeze 1 lemon into the water.
- Slice your mushrooms and add them into the lemon water bowl and lightly mix and set aside.
- In a large salad bowl, add your olive oil, dijon, salt and juice of 1 lemon and pepper to taste then whisk until it all comes together.
- Drain your mushrooms and add them to the bowl along with your baby spinach.
- Toss the dressing and your salad together and serve immediately
Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 624 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
MUSHROOM SPINACH SALAD WITH TARRAGON EGG DRESSING
Categories Salad Leafy Green Herb Mushroom Quick & Easy Spring Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make dressing:
- In a small bowl whisk together yolks, vinegar, and mustard and add oil in a stream, whisking constantly until dressing is emulsified. Stir in whites, shallots, tarragon, and salt and pepper to taste.
- Thinly slice spinach leaves and spread on a platter. Cut mushrooms into very thin slices and mound on spinster. Spoon dressing over salad.
SPINACH, MUSHROOM, AND RED-ONION SALAD
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
- In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
- Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g
SPINACH, BACON & MUSHROOM SALAD
The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!
Provided by Debber
Categories Salad Dressings
Time 20m
Yield 1 huge bowl, 5-7 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
- While bacon is frying, mix greens with onion in a large serving bowl.
- To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
- Drizzle dressing over greens in bowl; toss gently.
- Garnish with eggs, radishes, and mushrooms.
- Serve immediately.
Nutrition Facts : Calories 232.2, Fat 20.5, SaturatedFat 6.8, Cholesterol 30.8, Sodium 631.5, Carbohydrate 5.4, Fiber 0.8, Sugar 3.4, Protein 6.1
FRESH MUSHROOM AND SPINACH SALAD
A great simple ingredient salad and a great use of fresh spinach! I got this from a Betty Crocker Cookbook and am always asked for the recipe after serving.
Provided by TheKatsiki
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix vinegar, salt, garlic and pepper.
- Toss the mushrooms in the mixture and let stand for 15 minutes.
- Toss the spinach and oil until leaves glisten.
- Toss the mushroom mixture with spinach.
- Serve immediately.
Nutrition Facts : Calories 166.2, Fat 14.3, SaturatedFat 2, Sodium 530.5, Carbohydrate 7.5, Fiber 3.3, Sugar 1.4, Protein 5.6
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