Spinach Salad With Ease Food

SPINACH SALAD

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.

PERFECT SPINACH SALAD

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

SPINACH SALAD WITH EASE

Steps:

• In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.

SPINACH SALAD

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!

EASY ITALIAN SPINACH SALAD

Steps:

• In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.

SPINACH SALAD

Steps:

• Mix together the vegetable oil, lemon juice, red wine vinegar, sugar, salt, dry mustard, and grated onion.
• Shake, and then refrigerate for at least an hour.
• Cook the bacon on a skillet of Foreman Grill until very crispy, but not burnt.
• Cut up the bacon in to small bits and pieces; set aside.
• Pick off the stems of the spinach salad and wash the spinach well under cold water.
• Boil the eggs for about 10 minutes and then shell and cut into slices.
• Add the bacon bits, the eggs and the pepper to taste to the spinach leaves.
• Drizzle the refrigerated dressing over the spinach and ENJOY!

SPINACH SALAD

Steps:

• Saute' the minced onion in the oil until tender and slightly brown.
• Remove from heat and add the brown sugar.
• Mix together well.
• Pour dressing over the baby spinach and toss to coat. It may look like there's not enough dressing (it's plenty) just keep tossing and tossing until spinach is completely coated.

SPINACH SALAD

Steps:

• Toss chopped spinach and onions with thinly-sliced radishes and water chestnuts Top with crumbled bacon slices.
• In dressing bottle, shake dressing ingredients together, and drizzle over salad.
• Serve with crunchy breadsticks or hot cornbread, for a special summer meal in itself.

SPINACH SALAD

Steps:

• Cook bacon in a 12-inch skillet over moderate heat, stirring occasionally, until golden and crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Add shallots and oil to bacon fat in skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes. Remove skillet from heat and add vinegar, stirring and scraping up any brown bits.
• Stir in salt and pepper and immediately pour dressing over spinach, tossing to coat. Serve sprinkled with egg and bacon.