NEW SPINACH SALAD
Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups the traditional hard-cooked. A spritz of sherry vinegar completes the transformation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
- Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.
- Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
- Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
BEST SPINACH SALAD
Make and share this Best Spinach Salad recipe from Food.com.
Provided by Sageca
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together mayonnaise, lemon juice, vinegar, garlic, worcestershire sauce, honey and pepper.
- Slowly drizzle in the oil. Set aside. Combine spinach with mushrooms, bacon bits, croutons, cheese and eggs.
- Parmesan cheese is a great alternative.
- Toss with the dressing.
Nutrition Facts : Calories 112.1, Fat 6.7, SaturatedFat 1.8, Cholesterol 30.6, Sodium 216.4, Carbohydrate 9.3, Fiber 1.3, Sugar 3.2, Protein 4.8
WARM SPINACH SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
SUPER SIMPLE SPINACH SALAD
A simple but divine spinach salad with homemade balsamic vinaigrette!
Provided by Kathryn
Categories Salads
Time 5m
Number Of Ingredients 5
Steps:
- Put your spinach into a big bowl. If you're using any add-ins, go ahead and add them now. (See notes for ideas.)
- Mix all of the dressing ingredients together in a small jar or container with a tight-fitting lid. Shake them up until it's well mixed.
- Pour the dressing over the spinach right before you're ready to serve.
- Enjoy!
Nutrition Facts : Calories 103 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 213 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN SPINACH SALAD WITH MAPLE BALSAMIC DRESSING
Steps:
- Prepare salad ingredients by chopping them and adding to a salad bowl.
- Whisk together the dressing ingredients or shake together in a jar.
- Toss the salad with dressing before serving and enjoy!
Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Carbohydrate 34 g, Protein 7 g, Fat 27 g, SaturatedFat 3 g, Sodium 430 mg, Fiber 7 g, Sugar 24 g, Calories 383 kcal, UnsaturatedFat 23 g
MY FAVORITE SPINACH SALAD WITH BALSAMIC VINAIGRETTE
This spinach salad is always a hit and so easy to make with a tasty combination of sweet and savory ingredients, and tossed with a delicious homemade balsamic vinaigrette. It's also really versatile - sub in whatever greens, nuts, or cheese that you have on hand.
Provided by Kim
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make chicken (if using): Preheat oven to 450ºF. Season chicken and bake for 17-20 minutes, (or until 165 degrees internally). Once cooked, cover with foil for 10 minutes to seal in the juices.
- While chicken is cooking, you can prepare the salad ingredients.
- To make the salad: Add spinach, fruit, red onion, nuts, dried cranberries, and half of the cheese to a large serving bowl. Cooked chicken can be chopped and tossed in the salad or sliced and served over the top or served alongside the salad. Drizzle the salad with the vinaigrette, and toss to combine.
- Serve immediately, garnished with the remaining cheese.
Nutrition Facts : ServingSize 1 salad, Calories 262 kcal, Carbohydrate 12 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 65 mg, Sodium 336 mg, Fiber 4 g, Sugar 7 g
SPINACH SALAD
This salad is an excellent way to get your family to eat spinach. Luckily, there rarely is any leftover since it doesn't stay crisp.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bottle or jar, combine all dressing ingredients. Shake well to mix. Set aside. , In a large salad bowl, toss all salad ingredients. Just before serving, drizzle salad dressing over salad and toss.
Nutrition Facts :
SPINACH SALAD
Spinach salad with egg and bacon. Fresh and tasty, serve as a side dish with grilled chicken, or as a light meal. The dressing is tastiest when mixted ahead of time and allowed to sit over night, but in a rush I slit the garlic several times to allow it to flavour the oil faster. The bacon can be fried ahead of time, as well as hard boiling the eggs to make preparation at dinner time quick and easy, although I prefer to cook them both just before making the salad and serve slightly warm.
Provided by courtney251
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make dressing: mix olive oil and lemon juice together. Add salt, pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight.
- Place eggs in a pot and cover with water. Bring to a boil, then reduce to medium heat and simmer for about 7 minutes.
- While water is boiling, fry bacon in a pan over med-low heat.
- Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside.
- Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside.
- Remove bacon from pan, and pat off excess oil on a paper towol. Break into bite sized pieces. set aside.
- Slice and chop red onion.
- Place spinach in a salad bowl and add red onion, bacon, egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!
Nutrition Facts : Calories 345.7, Fat 31.6, SaturatedFat 6.5, Cholesterol 150.4, Sodium 569.2, Carbohydrate 7.3, Fiber 3, Sugar 2.1, Protein 10.9
SPINACH SALAD
Steps:
- Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
- Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
- Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
- Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.
- Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this.
- In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly.
- Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
- Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
- Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
- Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, add the molasses, and boil for a total of 15 minutes without any hops.
- At 15 minutes add 2/3 ounce of Cascade hops; for bittering, continue to boil. After an additional 30 minutes add 1 ounce Fuggles hops; for flavor, continue to boil. After an additional 15 minutes add 1/2 ounce Cascade, 1/3 ounce Fuggles and 1/3 ounce Kent Goldings hops; also for flavor, continue to boil. Also add copper chilling coil to the boil at this time to sterilize it (standard home brewing equipment). After an additional 15 minutes add 1/2 ounce of Kent Goldings and 1/3 ounce of Fuggles hops; for aroma, and stir for a few seconds then switch off the heat.
- Remove the pot containing the wort to the sink, attach a plastic tube to the faucet and another to the outflow of the copper coil, and run cold water through the coil immersed in the wort. This will cool down the wort in about 20 minutes to fermentation temperature, approximately 75 degrees F. You could chill the wort by placing it in an ice bath but this would take much longer.
- Next, the wort is transferred into a sterilized fermenter. Shake the container to add air to the wort. Finally, the yeast is added to the fermenter, and an airlock is attached.
- Yield: 5 gallons
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
- Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
- Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
- Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
- Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
- Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
- After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
- Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
- At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
- Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
- At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.
- Yield: 5 gallons
SPINACH SALAD
Steps:
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon, cook until crisp, then drain on paper towels. Pour all but 2 tablespoons of the fat out of the pan. Toss in the mushrooms, and cook just until wilted, about 2 to 3 minutes. Combine the mushrooms and bacon in a large serving bowl, and scatter the baby spinach on top.
- Set the skillet over high heat. Pour the vinegar into the pan and bring just to a boil, then remove from heat and pour over the salad. Drizzle with the remaining 2 tablespoons olive oil, and sprinkle with the grated cheese. Toss, and serve immediately.
SPINACH SALAD
Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Combine spinach, cherries, scallions, apple slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese, and arrange on salad plates.
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