Warm Spinach Salad With Tomatoes Food

WARM SPINACH SALAD WITH BACON, TOMATOES, AND PECANS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
• Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
• Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
• Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and 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.

BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD

Steps:

• Balsamic Vinaigrette Dressing:.
• Place balsamic vinegar, garlic and brown sugar in mixing bowl.
• whisk rapidly by hand while drizzling in the olive oil mix well.
• Place in glass jar and store in fridge until needed.
• Pecan's: Preheat oven 350°F.
• Melt butter in saute pan.
• Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• Remove from oven and let cool.
• Salad: Place red onion and tomato wedges in medium glass bowl.
• Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• Microwave for about 2-3 minutes.
• Place spinach on large plate.
• Using large spoon, place tomatoes AROUND the spinach not on top.
• Place the onions on TOP of the spinach.
• Pour some of the dressing over the salad coating as desired and mix well.
• Sprinkle pecans and goat cheese over salad.

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.

WARM SPINACH AND BASIL SALAD

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.

SPINACH TOMATO SALAD

Steps:

• Mix the dressing ingredients together.
• Put the spinach and mushrooms in a bowl.
• Toss with dressing and put on plates.
• Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese.
• Variation:.
• mix boston or bibb lettuce with the spinach, saute the mushrooms (cool), and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.

WARM POTATO SALAD WITH WILTED SPINACH

Steps:

• Place the potatoes in a saucepan and boil, covered, until tender (approx. 25 minutes). Drain and let cool.Peel the potatoes and cut in 1/2-inch pieces.
• Add potatoes, spinach, eggs, and onion to a serving bowl.
• Add the oil, vinegar, mustard, and 1 tsp salt to a skillet and cook over low heat, whisking, until very hot.
• Pour the hot dressing over the salad and toss to blend. Salt and pepper to taste.

TOMATO SPINACH SALAD

Steps:

• In a jar with tight-fitting lid, combine first six ingredients; shake well. Refrigerate for at least 1 hour. Just before serving, in a large salad bowl combine spinach and tomatoes. Shake dressing; drizzle over salad and toss.