NANCY'S SPINACH SALAD
Provided by Food Network
Time 44m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
- For the Salad: Mix all of the ingredients in a bowl and toss with dressing.
NANCY'S SPINACH SALAD
Steps:
- For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
- For the Salad: Mix all of the ingredients in a bowl and toss with dressing.
LITTLE NANCY'S PASTA SALAD WITH FRUIT AND CHICKEN
This chicken pasta salad recipe with fruit delivers a delightful blend of interesting tastes, including nuts, grapes, and oranges. Sprinkle with extra cashews, mint leaves, and cinnamon before serving, if desired.
Provided by Nancyr
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl.
- Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.
Nutrition Facts : Calories 638.4 calories, Carbohydrate 55.9 g, Cholesterol 59.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.5 g, SaturatedFat 7.1 g, Sodium 473.9 mg, Sugar 28.6 g
SPINACH SALAD I
This is a wonderful salad with a fabulous dressing. A true crowd pleaser!
Provided by Taseia Armstrong
Categories Spinach Salad
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- 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 chop.
- In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.
- In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together.
- Pour dressing over salad and toss to coat evenly.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 25.9 g, Cholesterol 124.2 mg, Fat 43.9 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 8.6 g, Sodium 881.2 mg, Sugar 19.4 g
RICE AND SPINACH SALAD
My friend Nancy served this salad at a backyard barbeque years ago, and I had to have the recipe. I've been making it ever since and it's always a hit. I often make it a day ahead and then bring it to room temperature and add the nuts just before serving.
Provided by NiteOwl
Categories White Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in salted water according to package directions, then let cool.
- Thaw spinach and squeeze out the water.
- Toast almonds in a 250-300 degree oven till light brown.
- Combine dressing ingredients in a jar or cruet and shake well to combine.
- Toss together cooled rice, spinach and onions.
- Add dressing and mix well.
- Refrigerate several hours or overnight to combine flavors.
- Add toasted nuts just before serving.
- Can be served cold, but it's better at room temperature.
Nutrition Facts : Calories 408.6, Fat 23.3, SaturatedFat 1.8, Sodium 374, Carbohydrate 43.4, Fiber 4, Sugar 1.9, Protein 7.6
SPINACH SALAD WITH GOAT CHEESE AND BEETS
Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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