WARM SPINACH SALAD
This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
WARM SPINACH SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
WARM SPINACH SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 240 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 493 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 8 grams, Sugar 7 grams
SPINACH SALAD WITH WARM BACON DRESSING
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
- Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
- Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.
HOT SPINACH SALAD
"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar to a boil. Pour over lettuce and toss; sprinkle with bacon.
Nutrition Facts :
WARM SPINACH SALAD
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
- Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
- Toss salad ingredients with the vinegar.
- Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
- Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.
WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
WARM SPINACH SALAD WITH NECTARINE VINAIGRETTE
In the mood for something fresh and tingly! Try this salad. You can use half the butter and get a still quite delicious salad
Provided by TishT
Categories Fruit
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the vinegar and the chopped nectarines in a small saucepan and cook over very low heat for about 2 hours, or until the fruit is softened and combined.
- Keep warm When the vinaigrette is done, prepare the salad.
- Tear the spinach into bite sized pieces.
- Heat a small saute pan and add 1 Tbs of butter.
- Saute the shallot in the butter until softened.
- Add the vinegar and sugar and cook over moderater heat until reduced to half.
- Add the nectarines and remaining butter.
- Stir with a whisk to emulsify.
- Season with salt and pepper In a large salad bowl, toss the spinach with the warm vinaigrette.
- Spinach should wilt slightly.
- Divid into 4 portions and garnish with nectarine slices.
Nutrition Facts : Calories 523.6, Fat 47, SaturatedFat 29.3, Cholesterol 122, Sodium 417.1, Carbohydrate 26.1, Fiber 5.4, Sugar 17.1, Protein 5.7
WARM SPINACH AND SAUSAGE SALAD
From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.
Provided by Ms B.
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes.
- Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
- Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute.
- Remove pan from the heat.
- Add the spinach and use tongs to coat the leaves with the dressing.
- Sprinkle the salad generously with salt and pepper.
- Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
- Wipe the nonstick skillet clean with a paper towel and fry each egg over easy.
- Top each salad with a fried egg and serve.
Nutrition Facts : Calories 409.8, Fat 31, SaturatedFat 9.3, Cholesterol 265.9, Sodium 167, Carbohydrate 2.4, Fiber 1, Sugar 0.5, Protein 29.4
WARM SPINACH SALAD
Make and share this Warm Spinach Salad recipe from Food.com.
Provided by LeAnne Conaway
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In hot, nonstick frying pan, brown the almonds for 30 sec.
- Wisk together the dressing ingredients.
- Arrange spinach on 4 dinner plates, topped with mushrooms.
- On low heat in olive oil, saute red onion with minced garlic for 2 minutes.
- Add dressing mixture and almonds to the onions.
- Top salads with mandarin orange sections and hot dressing.
- Serve immediately with rolls.
Nutrition Facts : Calories 188, Fat 16, SaturatedFat 2.1, Sodium 247.7, Carbohydrate 9.7, Fiber 2.7, Sugar 4.8, Protein 3.8
CHRISTMAS SPINACH SALAD
With the red cranberries and green spinach this salad makes a beautiful accompaniment to any Christmas dinner.
Provided by Camaria
Categories Vegetable
Time 5m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Toss baby spinach in a large bowl with the raspberry vinaigrette dressing and place on salad plates.
- Top with chopped red delicious apples, dried red cranberries and honey-roasted almonds.
Nutrition Facts :
HOT SPINACH SALAD
Make and share this Hot Spinach Salad recipe from Food.com.
Provided by sweetcakes
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine spinach leaves, crumbled bacon, and mushrooms in large salad bowl.
- Combine bacon drippings, vinegar, and grated onion in small frypan. Bring dressing to a boil; add to salad; toss until spinach is well-coated.
- Add egg slices and avocado to salad; serve immediately on warm plates.
Nutrition Facts : Calories 346.5, Fat 31.9, SaturatedFat 9.5, Cholesterol 135.2, Sodium 352.3, Carbohydrate 6.5, Fiber 4.2, Sugar 1.1, Protein 9.5
WARM SPINACH AND BASIL SALAD
Make and share this Warm Spinach and Basil Salad recipe from Food.com.
Provided by skat5762
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the spinach and basil in a large salad bowl.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and pine nuts; mix well.
- Sauté until the pine nuts are brown.
- Add the prosciutto; mix well.
- Cook just until heated through, stirring constantly.
- Pour over the spinach mixture, tossing to coat.
- Season with the salt and pepper; sprinkle with the Parmesan cheese.
WARM SPINACH SALAD
This recipe is courtesy of Splenda. It is a wonderful low-fat, no sugar, delicate spinach salad. The recipe calls for Turkey Bacon and I used 2 slices of regular bacon as well as reducing the amount of Splenda from 3 tablespoons to 2. Hope you enjoy!
Provided by PaulaG
Categories Spinach
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
- Blend together vinegar, water, mustard and Splenda.
- Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
- Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
- Add the vinegar mixture and simmer 1 minute.
- Pour dressing over spinach, toss well.
- Divide onto 4 chilled salad plates and sprinkle with croutons.
- Serve immediately.
Nutrition Facts : Calories 83.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 6.3, Sodium 328.8, Carbohydrate 11.8, Fiber 2, Sugar 5.2, Protein 3.9
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