PERFECT SPINACH SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 10
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
Nutrition Facts : Calories 270 calorie, Fat 22.5 grams, SaturatedFat 7.5 grams, Cholesterol 123 milligrams, Sodium 526 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 2 grams
SPINACH, NECTARINE, AND HALLOUMI SALAD
Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.
Provided by SunnyDaysNora
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
- Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
- Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
- Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 13.1 g, Cholesterol 46.8 mg, Fat 29 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 888.2 mg, Sugar 7.9 g
SUPER EASY SPINACH AND RED PEPPER SALAD
This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.
Provided by CANDUS_P
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
- In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g
SPINACH SALAD WITH SWEET VINAIGRETTE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
- In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
- In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.
SPINACH SALAD WITH GRILLED RED ONION AND TAHINI VINAIGRETTE
Categories Salad Leafy Green Onion Broil Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 12
Steps:
- For Vinaigrette:
- Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.
- For Salad:
- Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
- Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
- Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.
SPINACH SALAD (INA GARTEN) RECIPE - (2.9/5)
Provided by kddozier
Number Of Ingredients 13
Steps:
- Spinach Salad: Toss ingredients together. To toast nuts, put nuts in 400 degree oven for 5 minutes and remove as soon as you can smell them. Dressing: Boil together 1/2 cup white vinegar and 1 cup sugar and remove from heat to cool some. Add remaining ingredients and mix.
SPINACH, MUSHROOM, AND RED-ONION SALAD
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss bread with 2 tablespoons oil; season with salt and pepper. Bake, tossing occasionally, until toasted, 4 to 6 minutes. (To store, keep croutons in a resealable bag, up to 1 week.)
- In a large bowl, whisk together remaining oil, vinegar, and Dijon; season with salt and pepper. (To store, refrigerate dressing, up to 1 week.)
- Toss mushrooms with dressing; let stand 5 minutes. Add spinach, onion, and croutons to bowl; toss, and serve immediately.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 2 g, Protein 5 g
SPINACH SALAD WITH DIJON VINAIGRETTE
Another innovative recipe that looks great and taste the same, from my sparse kitchen. Pair with Gallo® Family Vineyards Pinot Grigio.-Taste of Home Cooking School
Provided by Taste of Home
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine spinach and mushrooms; set aside. For dressing, combine onion, salt, pepper and mustard in a bowl. Whisk in vinegar until well combined. Gradually whisk in oil, beating until thick. Stir in lemon juice., Pour dressing over spinach and toss well to coat. Sprinkle bacon over spinach and toss. Serve immediately.
Nutrition Facts :
SPINACH AND RED ONION SALAD
This simple salad was one of the first that my mother in law served to me. She has a way with spinach!
Provided by skat5762
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spinach in large bowl.
- Top with onions, cheese, and dressing.
- Add croutons.
- Toss and serve.
Nutrition Facts : Calories 252.5, Fat 27, SaturatedFat 3.7, Sodium 2.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
SPINACH SALAD WITH CITRUS VINAIGRETTE
Steps:
- Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
- Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
- Note
- To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
SPINACH SALAD WITH RED CURRANT VINAIGRETTE
This is from my cookbook for backpackers, paddlers and campers. The book is called A Fork in the Trail. We often take this salad on picnics, to potluck dinners and on regular camping trips. This is also a recipe you can easily tinker with. Changing the jelly and/or the vinegar can create some interesting combinations.
Provided by A Fork in the Trail
Categories Salad Dressings
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Hull the strawberries and cut them in half. Remove the stems from the spinach. Chop the onion. Melt the red currant jelly with the mango vinegar in a small pot over medium-low heat. Let cool.
- Combine the spinach, strawberries, mandarin oranges, and onions together in a bowl. Stir the dressing and pour it over the salad. Toss gently to coat.
Nutrition Facts : Calories 126.6, Fat 0.5, SaturatedFat 0.1, Sodium 67.9, Carbohydrate 30.4, Fiber 3.3, Sugar 20.8, Protein 2.8
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