Spinach Salad With Warm Spicy Citrus Dressing Food

CITRUS SPINACH SALAD

Steps:

• In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.

SPINACH AND CITRUS SALAD

Steps:

• In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS

Steps:

• Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
• In a small bowl, add all the ingredients and whisk until emulsified.

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 WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH SALAD WITH WARM SPICY CITRUS DRESSING

Steps:

• Wash, trim and dry the spinach.
• Cut the red pepper in to decorative strips.
• Make the dressing: In a small pan, combine the juices and the oil over medium heat.
• Heat, stirring briskly until bubbling and the oil begins to emulsify with the juices.
• Add the cream cheese and stir until it is entirely melted and incorporated.
• Add the chili flakes and take off the heat.
• Arrange the spinach and the red pepper on 2 plates.
• Sprinkle the sunflower seeds on top of the salads and around the edge of the plate.
• (Can be made ahead of time up to this point).
• Strain the dressing through a fine seive.
• Return to the pan and reheat if it is not still warm.
• Pour hot over the salads and enjoy immediately.

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

WARM SPINACH SALAD WITH PANCETTA DRESSING

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

CITRUS AND CINNAMON SPINACH SALAD

Steps:

• Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
• Whisk vegetable oil into dressing mixture slowly.
• Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

SPINACH SALAD DRESSING

Steps:

• Whisk olive oil, sugar, ketchup, red wine vinegar, and Worcestershire sauce together in a saucepan over medium heat until sugar melts and dressing is creamy, 3 to 5 minutes.

THE BEST SPINACH SALAD EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
• Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
• Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

CITRUS SPINACH SALAD

Steps:

• Toss spinach, onion, oranges and pine nuts together.
• Whisk together all dressing ingredients.
• Pour over salad and serve.