Classic Spinach Salad Recipe Martha Stewart Recipe Cards

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SPINACH SALAD WITH POACHED EGGS



Spinach Salad with Poached Eggs image

This Spinach Salad with Poached Eggs is a nutritious dish that's sure to please. Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 6

1 tablespoon plus 1/2 cup white-wine vinegar
4 large eggs
6 strips bacon (about 6 ounces), cut crosswise into 1/2-inch pieces
1 shallot, minced
Coarse salt and ground pepper
12 ounces baby spinach (about 12 cups)

Steps:

  • Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
  • Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
  • In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
  • In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

Nutrition Facts : Calories 357 g, Fat 30 g, Fiber 5 g, Protein 12 g

STRAWBERRY SPINACH SALAD



Strawberry Spinach Salad image

If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups lightly packed baby spinach
6 ounces strawberries (1 1/2 cups), hulled and thinly sliced
1/4 cups almonds (1 1/2 ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled

Steps:

  • Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

WINTER SPINACH SALAD



Winter Spinach Salad image

Currants or dried apricots can be substituted for the dried sour cherries, if you like.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

1 bunch spinach, preferably flat-leaf, roughly chopped (about 6 cups)
1/3 cup dried sour cherries
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
1/2 cup seedless red grapes, cut in half
1/4 cup walnuts, coarsely chopped
2 teaspoons apple-cider vinegar
2 tablespoons olive oil
Salt and freshly ground pepper
1/3 cup (about 2 ounces) crumbled goat cheese

Steps:

  • Combine spinach, cherries, scallions, apple slices, grapes, and walnuts. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese and arrange on salad plates.

Nutrition Facts : Calories 262 g, Fat 16 g, Fiber 4 g, Protein 8 g

CLASSIC SPINACH SALAD



Classic Spinach Salad image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 4

1 bunch fresh spinach, washed, stems removed, torn into bite-sized pieces
4 ounces of bacon fried crisp, drained, crumbled, if desired or 2 chopped hard boiled eggs
4 large white mushrooms, sliced
1/4 small red onion, sliced thin

Steps:

  • In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

ZUCCHINI AND CHICKEN SALAD - FROM MARTHA STEWART



Zucchini and Chicken Salad - from Martha Stewart image

A relaxing meal made without turning on the oven (although you do use the stove) is just right for a warm summer night.

Provided by Anonymous

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lemon juice
coarse salt and pepper
1 1/4 lbs zucchini, thinly sliced
1 lb boneless skinless chicken breast
1 bunch about 8 ounces spinach, chopped
1/2 red onion, thinly sliced
3/4 cup chopped pecans
1/4 cup grated parmesan cheese
1/4 cup chopped of fresh mint

Steps:

  • In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  • In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  • Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.

Nutrition Facts : Calories 472, Fat 33.8, SaturatedFat 5, Cholesterol 78.1, Sodium 308.4, Carbohydrate 13.4, Fiber 5.9, Sugar 5.8, Protein 32.9

MARTHA STEWART'S SPINACH PIE



Martha Stewart's Spinach Pie image

This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven. To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.

Provided by MamaCoop

Categories     Savory Pies

Time 2h10m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 12

1/2 cup olive oil, plus
2 tablespoons olive oil
4 medium onions, chopped
6 garlic cloves, minced
coarse salt and pepper
6 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 lb feta cheese, crumbled
1/2 cup grated parmesan cheese
1/2 cup plain dried breadcrumbs
2 teaspoons dried dill
8 large eggs, lightly beaten
8 ounces frozen phyllo pastry sheets, thawed and thinly sliced

Steps:

  • Step 1.
  • Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.
  • Step 2.
  • Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
  • Step 3.
  • Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.
  • Step 4.
  • Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.
  • Step 5.
  • Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
  • Step 6.
  • Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

Nutrition Facts : Calories 398.2, Fat 25.9, SaturatedFat 9.4, Cholesterol 161.5, Sodium 766.7, Carbohydrate 25.1, Fiber 5.4, Sugar 4.5, Protein 18.8

SPINACH SALAD



Spinach Salad image

Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 bunch spinach, (about 6 cups), preferably flat-leaf, roughly chopped
1/3 cup dried sour cherries
3 scallions, thinly sliced
1 green apple, cored and thinly sliced
1/2 cup seedless red grapes, cut in half
1/4 cup walnuts, coarsely chopped
2 teaspoons apple-cider vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup crumbled goat cheese, (about 2 ounces)

Steps:

  • Combine spinach, cherries, scallions, apple slices, grapes, and walnuts in a large bowl. Whisk together vinegar and olive oil; season to taste with salt and pepper. Pour vinaigrette over salad; toss in cheese, and arrange on salad plates.

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