Spinach Salad With Tomato Soup Dressing Food

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

BEAN SPROUT SPINACH SALAD

Steps:

• In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

30 HEALTHY SPINACH SALADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a spinach salad in 30 minutes or less!

TOMATO SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.

SPINACH, AVOCADO, TOMATO SALAD

Steps:

• Combine dressing ingredients in a bowl and whip to combine. Pit, peel and slice avocado. Dice tomato. Combine salad ingredients and top with dressing.

TOMATO SOUP SALAD DRESSING

Steps:

• In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
• Mix well.
• Cover and chill in refrigerator.
• Stir well before using.
• Makes 4 cups.

TOMATO SOUP SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

SPINACH SALAD WITH TOMATO SOUP DRESSING

Steps:

• * Wash 1 pound spinach, discard stems, dry leaves and tear into bite size pieces. Toss with the following dressing: Mix the above ingredients and refrigerate for severalhours. This dressing keeps for several weeks and can be used a number of times on spinach.

SPINACH SALAD WITH SESAME DRESSING

Steps:

• For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
• To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
• Remove from heat and stir in rest of the ingredients.
• Cool slightly and pour over the salad.
• Toss gently and serve.

SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING

Steps:

• Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
• For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
• Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
• Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
• Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.

CHERRY TOMATO & SPINACH SALAD

Steps:

• Mix salad dressing together.
• Leave in fridge overnight for flavour to infuse.
• Wash and cut off stalks of spinach.
• Put spinach leaves together in a bowl with cherry tomatoes.
• Pour dressing over salad and mix well.

HOT BACON SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat. , Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately.

SPINACH TOMATO SALAD

Steps:

• Mix the dressing ingredients together.
• Put the spinach and mushrooms in a bowl.
• Toss with dressing and put on plates.
• Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese.
• Variation:.
• mix boston or bibb lettuce with the spinach, saute the mushrooms (cool), and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.