WILTED ARUGULA SALAD
Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
WILTED LETTUCE SALAD
Wilted Lettuce Salad comes from Alberta McKay of Bartlesville, Oklahoma. This appetizing salad looks and tastes great!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine lettuce and onions in a large salad bowl. Sprinkle with pepper; set aside. , In a large skillet, cook bacon over medium heat until crisp. Stir the vinegar, lemon juice, sugar and salt in drippings. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 8g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 199mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
WILTED LETTUCE SALAD
Sometimes simple is best. This is a wonderfully old fashioned salad that is very tasty and easy to prepare.
Provided by Michelle S.
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp; drain (saving drippings) and crumble.
- Place lettuce in a large bowl.
- top with onion, egg, and crumbled bacon.
- In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
- Heat to boiling.
- Pour over lettuce in bowl and toss.
- Serve immediately.
Nutrition Facts : Calories 111, Fat 5.2, SaturatedFat 1.6, Cholesterol 52.1, Sodium 705.2, Carbohydrate 12.1, Fiber 2.1, Sugar 8.2, Protein 4.6
CLASSIC WILTED LETTUCE SALAD
When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.
Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
WILTED SPINACH SALAD
An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.
Provided by CHPBD
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
- In a large bowl, toss together the spinach and green onions.
- Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g
WILTED ESCAROLE SALAD
Provided by Amanda Hesser
Categories Salad Leafy Green Appetizer Side Thanksgiving Quick & Easy Lunch Fall Winter Escarole Anchovy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toss bread and 3 tablespoons oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool.
- Meanwhile, heat remaining 4 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
- Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
- DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.
WILTED CABBAGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
WILTED GREEN SALAD
"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
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 substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.
Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
WILTED LETTUCE SALAD (AKA HOT LETTUCE)
Hot lettuce is amazing! This simple wilted lettuce salad and its homemade dressing makes for a delicious addition to your favorite meal.
Provided by Thriving Home
Categories Salad
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and dry the salad in a salad spinner. (Or rinse in a colander and let dry on a towel on the counter.) Tear into bite-sized pieces into a large serving bowl.
- Combine oil, vinegar, sugar, and salt in a microwave-safe glass jar or bowl.
- Microwave for about 30 seconds, or until boiling.
- Immediately pour hot dressing over the large bowl of salad. Toss and taste. Season with more salt and pepper, if desired.
- Serving suggestion ideas: Add freshly grated Parmesan, feta or Gorgonzola crumbles, thinly sliced or diced apples, and toasted pecans.
Nutrition Facts : Calories 280 calories, Sugar 8 g, Sodium 592.3 mg, Fat 28.1 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 0.9 g, Protein 0.7 g, Cholesterol 0 mg
EASY WILTED SPINACH SALAD
This is a really tastey spinach salad... I normally serve it with some sort of steak, but it would work with pretty much anything... We eat it warm and never have any leftovers, but I think it would be good cold as well.
Provided by JackandDawn
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the onions untill translucent in the olive oil.
- Add garlic and cook for an additional 2 minutes.
- Add the Baslamic Vinegar.
- Bring to a boil and reduce to 1/2 origional.
- Add Spinach leaves and cook untill wilted (2-5 minutes).
- Move spinach to serving bowl.
- Roast pine nuts over medium heat.
- Add pine nuts and dried crainberries to spinach and mix.
- Serve warm.
Nutrition Facts : Calories 309.4, Fat 14, SaturatedFat 1.6, Sodium 291, Carbohydrate 38, Fiber 10.9, Sugar 17.5, Protein 12
WILTED SPINACH SALAD
Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!
Provided by sofie-a-toast
Categories Salad Dressings
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl.
- In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
- Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.
Nutrition Facts : Calories 195.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 14.8, Sodium 480.6, Carbohydrate 5.6, Fiber 1.4, Sugar 1.1, Protein 4.2
WILTED SPINACH SALAD WITH BACON
This is a great summer salad. Actually our spinach is already up and we have had 2 batches of this already.
Provided by Darlene Summers
Categories Spinach
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon till crispy.
- Remove from pan and set aside to cool.
- Pour all but 3 or 4 tablespoons of bacon grease from pan.
- Into the bacon grease, stir the dry mustard, oil, vinegar and onion salt.
- Heat to boiling.
- Toss spinach leaves in dressing to coat.
- Place in salad bowls and serve immediately with crumbled bacon sprinkled over top of each salad.
Nutrition Facts : Calories 132.6, Fat 12.5, SaturatedFat 2.7, Cholesterol 7.7, Sodium 139.6, Carbohydrate 2.6, Fiber 1.5, Sugar 0.3, Protein 3.3
WILTED SPINACH SALAD WITH HOT BACON DRESSING
Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
WILTED GREEN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately.
WILTED LETTUCE SALAD
This wilted salad is lightly coated with a delectable warm dressing.
Provided by Mary Jones
Categories Salad Green Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
- To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
- In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g
SIMPLE WILTED SALAD
My friend Mary Greenwood first introduced me to this fine summer treat. Ingredients can vary according to what you have in your garden.
Provided by Sweetiebarbara
Categories Spinach
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon, reserve fat.
- Place lettuces, onion, and spinach in a bowl.
- Top with quartered hard boiled egg and crumbled bacon.
- Heat bacon fat, garlic, vinegar, and sugar on medium heat until mixture comes to simmer and sugar dissolves.
- Pour over salad and toss like fury. Enjoy.
Nutrition Facts : Calories 224.6, Fat 18.2, SaturatedFat 5.9, Cholesterol 129.1, Sodium 350.8, Carbohydrate 5.7, Fiber 1.4, Sugar 3, Protein 8.7
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
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