Warm Beef And Spinach Salad Food

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM BEEF TRI-TIP SALAD

Steps:

• In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature.
• Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using.
• When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes.
• Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves.
• Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano.

WILTED SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
• Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
• Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
• Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

WARM SPINACH SALAD

Steps:

• Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

WARM BEAN AND SPINACH SALAD

Steps:

• Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
• Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
• Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

SPINACH AND BEEF SALAD

Steps:

• In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
• In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
• For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

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 BACON-MUSTARD DRESSING

Steps:

• Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
• Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
• Pour hot dressing over spinach and toss to coat.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

WARM SPINACH SALAD WITH FETA AND OLIVES

Steps:

• Heat a non-stick skillet, add olive oil, onion, feta cheese and olives. Saute until onions soften and cheese begins to melt.
• Add vinegar and remove from heat. Immediately add spinach, turning the spinach with tongs so that it gets evenly coated with dressing in pan (when it begins to wilt it shrinks like crazy).
• Divide salad between four plates, doing your best to evenly distribute onions and olives.
• Grind black pepper over the top and serve immediately.