SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE
Steps:
- For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
- For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
- For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.
SPINACH SALAD
My mother made this salad and my family (those who don't have texture problems) loves it. She got this recipe from the Columbus Dispatch in Ohio. It uses everyday ingredients on hand. Update: I cut the amounts for the dressing in half, to decrease the amount of left over dressing.
Provided by diner524
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix spinach, eggs, bacon and croutons together.
- For dressing, mix onion, sugar, salt, pepper, celery seed, vinegar and oil.(I mix up the dressing and let it sit for an hour or two, in the refrigerator, to let the flavors meld before serving).
- Drizzle all with dressing to taste. This dressing keeps indefinitely in refrigerator.
SPINACH SALAD WITH POMEGRANATE DRESSING AND CRISPY WON TON "CROUTONS"
Provided by Food Network
Yield 8 servings (serving size: 1 1/4 cups)
Number Of Ingredients 14
Steps:
- To prepare salad, combine juice, molasses, olive oil, salt, and pepper in a small bowl, stirring with a whisk. Combine Croutons, juice mixture, spinach, onion, and oranges; toss well to coat. Serve immediately.
- Preheat oven to 400 degrees.
- To prepare croutons, combine first 3 ingredients in a small bowl. Place won ton strips and vegetable oil in a large zip-top plastic bag; seal and toss to coat. Open bag. Sprinkle with cumin mixture; seal and toss to coat.
- Place won ton strips in a single layer on 2 baking sheets. Bake at 400 degrees for 8 minutes or until crisp; turn strips once. Cool.
Nutrition Facts : Calories 219, Fat 6 grams, SaturatedFat 0.8 grams, Cholesterol 3 milligrams, Sodium 485 milligrams, Carbohydrate 38 grams, Fiber 2.2 grams, Protein 4.2 grams
GRILLED LEG OF LAMB-- SPINACH AND STILTON SALAD WITH GARLIC CROUTONS-- CHILLED MELON SOUP WITH PROSCIUTTO
Provided by Food Network
Number Of Ingredients 15
Steps:
- Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
- Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
- In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.
SPINACH SALAD WITH TAMARIND DRESSING AND PAPPADAM CROUTONS
Categories Salad Side Fry Vegetarian Quick & Easy Lime Cucumber Spinach Healthy Honey Tamarind Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Fry pappadams:
- Heat 1/2 inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F (see cooks' note, below). Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total. Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain (pappadam will crisp as it cools). Return oil to 350°F and fry remaining pappadams, 1 at a time, in same manner.
- Make dressing:
- Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.
- Assemble salad:
- Toss spinach and cucumbers with dressing in a large bowl. Break pappadams into 1 1/2-inch pieces and add to salad just before serving, tossing gently to combine.
SPINACH SALAD WITH BACON, EGG, AND CROUTON
Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.
Provided by Waylando
Categories Lunch/Snacks
Time 26m
Yield 1 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
- In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
- Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
- Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.
BEST EVER SPINACH CAESAR SALAD
Make and share this Best Ever Spinach Caesar Salad recipe from Food.com.
Provided by Chef Lally
Categories High Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
- 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
- 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
- * Add a little extra oil, if dressing is too thick for you.
Nutrition Facts : Calories 516.8, Fat 36.2, SaturatedFat 11.6, Cholesterol 78.5, Sodium 1096.3, Carbohydrate 24.1, Fiber 2.2, Sugar 1, Protein 24.4
SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS
This came from the 2004 edition of The Gourmet Cookbook, edited by Ruth Reichl. I microwaved the bacon twists, but I'll provide the recipe as written in the book. The dressing for this was so good my daughter wanted to scrape the blender pitcher. As I typed this in I realized I misread it when I made it and used 2 tablespoons of honey rather than teaspoons. The additional honey certainly did no harm! Preparation time does not include hard-boiling the eggs.
Provided by Sonata
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put racks in upper and lower thirds of oven and preheat oven to 375°F.
- Twist each bacon slice into a tight spiral and arrange twists on rack of broiler pan, pressing ends onto pan(twists will unravel somewhat as they bake).
- Bake in upper third of oven until crisp, about 30 minutes. Transfer to paper towels to drain.
- Meanwhile, mash together Gorgonzola and butter in a shallow bowl with a fork. Spread generously on bread slices.
- Cut slices into 1-inch squares and arrange on a baking sheet.
- After bacon has cooked for 15 minutes, put croutons in lower third of oven. Bake until golden and crisp, about 15 minutes.
- While croutons bake, using a large heavy knife, mince and mash garlic to a paste with salt.
- Combine mayonnaise, oil, vinegar, honey, and garlic paste in a blender and blend until smooth.
- Toss together spinach, warm croutons, and onion in a servng bowl and toss with dressing. Top with bacon twists and eggs.
Nutrition Facts : Calories 639.2, Fat 42.4, SaturatedFat 13.2, Cholesterol 154.6, Sodium 1402.3, Carbohydrate 46.5, Fiber 4.7, Sugar 5.5, Protein 19.5
SPINACH SALAD WITH BACON AND CROUTONS
Want to make your own simple croutons? You know you do. Ordinary sliced bread is torn into pieces and roasted with bacon to make easy croutons. Then the salad is dressed with a creamy buttermilk dressing. From "Real Simple" magazine. You will have leftover dressing for another use.
Provided by threeovens
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
- Bake until bacon is crisp, about 10 to 12 minutes; let cool.
- In a serving bowl, toss spinach, cucumber, bacon and croutons.
- Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
- Drizzle salad with 6 tablespoons of dressing and toss well.
SPINACH SALAD WITH GORGONZOLA CROUTONS AND BACON TWISTS
Delicious, attractive and versatile salad. Use the croutons and twists to garnish other dishes and the dressing can be used in other ways as well. The simple to make garnishes look more complicated than they are. Makes 2 generous servings. I've not listed cook time because other steps can be accomplished while the oven is being used.
Provided by sugarpea
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Gorgonzola Croutons: Preheat oven to 375°; mash cheese and butter together with a fork and spread half on one side of each of the slices of bread; cut into 1" pieces and place on a baking sheet, cheese side up.
- If not making bacon twists go ahead and bake croutons until golden, about 15 minutes; if making bacon twists, the croutons and bacon can be baked together, so prepare the bacon twists.
- Bacon Twists: Twist each slice of bacon tightly into a spiral and place on the rack of a broiler pan; press ends of bacon onto the pan, the twists will unravel a bit as they cook.
- If baking both the croutons and bacon, put the croutons in the upper third of the oven and the bacon in the middle of the oven for 15 minutes, or until croutons are golden and bacon is crisp; drain the bacon on paper toweling.
- Dressing: Combine all the ingredients and whisk until emulsified.
- Salad: In large bowl toss together the spinach, croutons and onion; plate and add the bacon twists and egg;drizzle the dressing over the salad.
Nutrition Facts : Calories 639.5, Fat 42.4, SaturatedFat 13.2, Cholesterol 154.6, Sodium 1257, Carbohydrate 46.6, Fiber 4.7, Sugar 5.5, Protein 19.5
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