BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.
VIDALIA ONION STEAK AND WILTED SPINACH SALAD
Steps:
- Place spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.
SPINACH-STUFFED VIDALIA ONIONS
A great side dish for a a roast or poultry meal. When vidalia onions are not available, you can substitute another sweet variety, such as Maui, or use plain old yellow onions.
Provided by yooper
Categories Vegetable
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Peel onions; core out hole in center.
- Put in water and steam.
- Do not overcook until soft and mushy.
- Remove from heat and cool.
- Wash spinach and cook for 1 minute, using only the water that clings to the leaves, drain and chop.
- Saute spinach in butter.
- Add half and half and cook until fairly dry.
- Season with salt and pepper.
- Fill onions with spinach mixture; sprinkle with cheese.
- Bake in a greased shallow pan at 350 degrees until onions are thoroughly heated, about 15-20 minutes.
VIDALIA ONION SPINACH SALAD
Sweet onions and spinach make a delightful combination in this unique salad, which tastes extra special when I use the first leafy greens from my garden in spring! Onions also star in the tangy Dijon dressing and in the crisp homemade croutons. -Lois Fetting, Nelson, Wisconsin
Provided by Allrecipes Member
Time 30m
Yield 16
Number Of Ingredients 15
Steps:
- In a bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg; mix well. Shape into 1/2-in. balls. In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry croutons for 10-15 seconds, turning to brown all sides. Drain on paper towels.
- For dressing, combine onion, vinegar, honey and mustard in a blender or food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, toss the spinach, bacon, onion rings and croutons. Serve with dressing.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 14.4 g, Cholesterol 32.7 mg, Fat 75 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 13.4 g, Sodium 262.1 mg, Sugar 7.4 g
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