Adifferentspinachsalad Recipes

LIGHTLY WILTED SPINACH SALAD

Lightly Wilted Spinach Salad image

Provided by Alex Guarnaschelli

Time 10m

Yield makes 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon plus 2 teaspoons canola oil
1 small red onion, peeled and grated on a cheese grater
1 clove garlic, peeled and lightly smashed
Kosher salt
1/4 cup apple cider vinegar
3/4 pound spinach leaves, stemmed, washed and dried
3 eggs, hard boiled, peeled and chopped

Steps:

In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside.
Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately.

SPINACH SALAD SUPREME

Spinach Salad Supreme image

A tangy topping completes this fresh spinach salad, garnished with hard-cooked egg and crumbled bacon. Field editor Gail Sykora from Menomonee Falls, Wisconsin shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
2 cups torn fresh spinach
1 hard-boiled large egg, sliced
3 bacon strips, cooked and crumbled

Steps:

In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 359 calories, Fat 35g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 532mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

THE BEST SPINACH SALAD EVER

The Best Spinach Salad Ever image

Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.

Provided by Autumn

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup slivered almonds
1 cup mayonnaise
½ cup milk
¼ cup white sugar
1 (3 ounce) jar bacon bits
½ cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
½ head cauliflower, chopped

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g

MY FAVORITE SPINACH SALAD

My Favorite Spinach Salad image

We enjoy having salad for supper. This recipe is a favorite and is quite filling. This is my version of the spinach salad they serve at The Angus Barn, a very popular restaurant in Raleigh, NC. I hope you enjoy it as much as we do!

Provided by Bev I Am

Categories Pork

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) package baby spinach leaves
5 hard-boiled eggs, chopped
1/2 lb bacon, fried and crumbled
1 medium red onion, thinly sliced
1 (12 -16 ounce) jar of your favorite refrigerated poppy seed dressing

Steps:

Place freshly washed spinach on individual plates.
Sprinkle with chopped hard boiled eggs and crumbled bacon.
Spread sliced onion on top.
Drizzle with poppyseed dressing.
Serves 4 small or 2 meal size.

Nutrition Facts : Calories 754.7, Fat 64.7, SaturatedFat 21.2, Cholesterol 543.4, Sodium 1169.1, Carbohydrate 10.4, Fiber 2.8, Sugar 4.1, Protein 31.9

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