Tangy Spinach Salad Food

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TANGY SPINACH SALAD



Tangy Spinach Salad image

This is great salad for a potluck or BBQ. I always get lots of compliments and requests for the recipe. Ensure that dressing is thoroughly mixed before tossing with salad, it will separate while chilling.

Provided by Bmlove

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

½ onion, chopped
⅓ cup white sugar
¼ cup apple cider vinegar
¼ cup canola oil
1 ½ tablespoons prepared yellow mustard
½ teaspoon salt
½ teaspoon celery seed
¼ teaspoon ground black pepper
1 (9 ounce) bag fresh spinach, chopped
⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)
3 hard-boiled eggs, crumbled
⅓ cup crumbled cooked bacon

Steps:

  • Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
  • Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.5 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.5 g, Protein 8.1 g, SaturatedFat 2.3 g, Sodium 665.7 mg, Sugar 10.4 g

TANGY SPINACH SALAD



Tangy Spinach Salad image

Bacon and chow mein noodles bring lively crunch to this refreshing salad. "I made this for two of my best girlfriends and they loved it. One even served it to her husband for weeks!" Judy Sellgren - Grand Rapids, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons canola oil
3 tablespoons ketchup
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1 package (6 ounces) fresh baby spinach
3 hard-boiled large eggs, chopped
1/3 cup chow mein noodles
1/3 cup real bacon bits

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the spinach, eggs, chow mein noodles and bacon. Drizzle with dressing; toss to coat. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 11g fat (2g saturated fat), Cholesterol 110mg cholesterol, Sodium 373mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

TANGY SPINACH SALAD & BACON DRESSING



Tangy Spinach Salad & Bacon Dressing image

Mom loved this salad, and it was always a treat when she would prepare it. Not having her recipe, I used Alton Brown's as the basis and improvised slightly. This was a hit with everyone. The secret is to add enough sugar to reach the desired sweetness level. Just keep tasting and stirring the dressing -- just don't eat all of it or you won't have anything to put on the salad! From the kitchen of Tona Thornburg Court, Moberly MO.

Provided by Tona C.

Categories     Salad Dressings

Time 50m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 12

16 ounces Baby Spinach
6 eggs, hard boiled and sliced
16 pieces cooked bacon, chopped
9 tablespoons red wine vinegar
4 -6 tablespoons sugar
2 teaspoons Dijon mustard
sea salt
fresh ground black pepper
12 medium white mushrooms, sliced
6 ounces red onions, very thinly sliced (1 small)
1 cup dried cranberries
garlic cheese crouton

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside. I like to fry bacon in the oven. Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes. You can turn the bacon during the last 5 minutes to get it crispier.
  • Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
  • Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Nutrition Facts : Calories 201.9, Fat 10.7, SaturatedFat 3.4, Cholesterol 157.1, Sodium 485.8, Carbohydrate 13.4, Fiber 2.5, Sugar 8.6, Protein 13.4

SKINNY TANGY SPINACH AND APPLE SALAD



Skinny Tangy Spinach and Apple Salad image

Fresh spinach, crisp apples and feta cheese come together in this great tasting salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

6 cups fresh baby spinach
1 medium green-skin apple (such as Granny Smith), cored and sliced
1/4 cup thin wedges red onion
2 tablespoons snipped dried tart red cherries
1/2 cup crumbled reduced-fat feta cheese
1/4 cup olive oil
1/4 cup white balsamic vinegar or regular balsamic vinegar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon salt

Steps:

  • In a large bowl toss together spinach, apple, red onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. Top individual servings with cheese.
  • Thyme-Dijon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup white balsamic vinegar or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.

Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 12 g, TransFat 0 g

TANGY BROCCOLI SALAD



Tangy Broccoli Salad image

Got this from a friend, but it's a Kraft recipe. A little different, with the addition of fresh spinach. It's been adapted a bit.

Provided by WI Cheesehead

Categories     Spinach

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup Miracle Whip light or 1/2 cup light mayonnaise
2 tablespoons white sugar
2 tablespoons vinegar
6 cups broccoli florets, chopped small
4 cups loosely packed fresh spinach leaves
1/2 lb bacon, crisply cooked and crumbled
1/2 cup red onion, cut into strips
1/4 cup raisins
1 egg, hard boiled and chopped

Steps:

  • Mix dressing, sugar and vinegar in large bowl.
  • Add remainig ingredients and mix lightly.
  • Refrigerate.

TANGY PASTA SALAD WITH SPINACH



Tangy Pasta Salad with Spinach image

The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

3/4 pound cooled cooked short pasta, such as campanelle
3 large celery stalks, thinly sliced
2 cups baby spinach, chopped
1/4 cup capers, rinsed and chopped
6 tablespoons Lemon-Herb Dressing
Coarse salt and ground pepper

Steps:

  • In a large bowl, toss pasta with celery, spinach, capers, and dressing. Season with salt and pepper.

Nutrition Facts : Calories 421 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g

FRESH SPINACH SALAD



Fresh Spinach Salad image

A wonderful salad with a homemade dressing to pour over at time of serving. Everybody likes this!

Provided by SUZBO

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 7

Number Of Ingredients 10

½ cup white sugar
½ cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
⅓ cup ketchup
1 small onion, chopped
5 slices bacon
3 eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained

Steps:

  • In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 36.3 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 18.3 g

TANGY BROCCOLI SALAD



Tangy Broccoli Salad image

Discover this Tangy Broccoli Salad from My Food and Family that's sure to please everyone. The zip in Tangy Broccoli Salad comes from a sweet and sour dressing.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

3/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. sugar
2 Tbsp. HEINZ Distilled White Vinegar
6 cups small broccoli florets
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped red onions

Steps:

  • Mix first 3 ingredients until blended.
  • Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.4684 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

TANGY BACON SALAD DRESSING



Tangy Bacon Salad Dressing image

This salad is always a hit. I serve it over assorted salad greens or sometimes fresh spinach, adding different kinds of berries, radishes or tomatoes for color. This thick and flavorful dressing is slightly sweet with a light tang.-Barbara Birk, St. George, Utah

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 2 cups.

Number Of Ingredients 7

3/4 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
8 bacon strips, cooked and crumbled
1 small onion, finely chopped

Steps:

  • In a small bowl, whisk together the sugar, vinegar, ketchup and Worcestershire sauce. Gradually whisk in the oil in a steady stream. Stir in bacon and onion. Store in the refrigerator.

Nutrition Facts : Calories 122 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 113mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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