Super Spinach Salad Food

SUPER SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, mushrooms, eggs and bacon. Drizzle with vinaigrette; toss to coat.

SUPER FABULOUS SPINACH SALAD

Steps:

• Pour spinach leaves into salad bowl.
• Combine all other ingredients except salad dressing.
• Toss well.
• Add dressing just before serving and toss well.
• Garnish with tomatoe wedges (optional).

SUPER SPINACH SALAD

Steps:

• Puree first 7 ingredients in blender or processor until smooth and emulsified. Set dressing aside.
• Cook bacon in heavy medium skillet over medium heat until crisp. Drain bacon on paper towels. Crumble. Combine spinach and remaining ingredients in large bowl. Add enough dressing to season to taste. Toss well. Garnish salad with bacon and serve.

CLASSIC SPINACH SALAD

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

SUPER FOOD SPINACH SALAD WITH POMEGRANATE-GLAZED WALNUTS

Steps:

• Combine 1/4 cup juice with the sugar and 1/4 teaspoon salt in a small nonstick skillet. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the mixture reduces slightly, about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated and dark and the liquid evaporates in the skillet, about another 5 minutes. Transfer to a baking sheet to cool. When cool, break apart with your hands.
• Meanwhile, soak the red onion in ice water for about 10 minutes; drain and pat dry. Place the baby spinach in a serving bowl and top with the onions, mushrooms, tomatoes and walnuts. In a bowl whisk the remaining 2 tablespoons juice with the vinegar, 1/4 teaspoon each salt and pepper, and then whisk in the oil. Drizzle over the salad and toss just before serving.
• Calories: 140 Fat: 10 grams Saturated Fat: 1 gram Protein: 4 grams Carbohydrates: 12 grams Sugar: 6 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 300 milligrams

(COPY) IHOP SUPER SPINACH SALAD

Steps:

• Fry the bacon to chewy-cooked, then cut into chunks.
• Drain pan of all but 1 tablespoon of drippings, leaving bits in pan.
• Pan-fry the chicken in drippings, 4 minutes on each side. Slice.
• Let chicken cool to room temperature while you assemble the other items.
• In large bowl, toss the spinach, bleu cheese (to taste), bacon, and onion.
• Add dressing, lightly tossing and coating the salad.
• Divide between two dinner plates.
• Top with chicken (1/2 breast each), then croutons.
• note: Feta cheese may be substituted for the bleu, but it changes the character of the salad.

SUPER SPINACH SALAD FOR TWO

Steps:

• In a small salad bowl, combine the spinach, mushrooms, egg and bacon. Drizzle with vinaigrette; toss to coat.

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.

SUPER EASY SPINACH AND RED PEPPER SALAD

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.

WATERMELON & SPINACH SUPER SALAD

Steps:

• Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don't worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
• Meanwhile, heat a frying pan over a medium heat and toast the pumpkin seeds for 1 min or until they start to pop. Tip into a serving bowl or on a platter with the watermelon, spinach, avocado, mint and feta. Toss through the quinoa , then squeeze over the lime juice with a pinch of seasoning. Top with the cress and serve.