NEW SPINACH SALAD
Chorizo stands in for the classic bacon. Golden potatoes, rather than mushrooms, provide earthiness. And a poached egg, with its runny richness, one-ups the traditional hard-cooked. A spritz of sherry vinegar completes the transformation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.
- Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.
- Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.
- Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.
SPINACH SALAD WITH WALNUTS
Nutritious spinach gets a protein boost from walnuts and eggs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon.
- Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving.
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.
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.
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
WALDORF SALAD
This is the original Waldorf Salad recipe which I clipped out of the newspaper several years ago. My mother made this salad often--it must have been a favorite of hers also. Newer versions have left out some of the ingredients which add variety in texture and taste. It's a classic American salad which was developed by the Waldorf Astoria Hotel in New York City.
Provided by Mary Leverington
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first six ingredients; sprinkle lemon juice on top.
- Combine gently--best to use your hands to mix.
- Mix mayonnaise with sugar and cream and stir until sugar is dissolved.
- Dress the salad with this.
- Chill before serving.
- Can be prepared several hours ahead of time if necessary.
Nutrition Facts : Calories 172.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 23.2, Carbohydrate 25.8, Fiber 2.7, Sugar 18.1, Protein 2.4
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CLASSIC SPINACH SALAD RECIPE | BON APPéTIT
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4.8/5 (6)Estimated Reading Time 2 minsServings 4
- Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
- Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing.
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- Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes.
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