SPINACH SALAD WITH POACHED EGGS
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
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
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
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
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
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
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 4
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
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
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
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
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
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
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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