Creamy Spinach Salad Recipes Recipe Fo

SPINACH SALAD WITH CREAMY DRESSING

Steps:

• Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
• In a blender, combine the dressing ingredients.
• Toss salad with the dressing and serve.

SPINACH SALAD WITH CREAMY PARMESAN DRESSING

Steps:

• Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

SPINACH SALAD WITH CREAMY YOGURT DRESSING

Steps:

• Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
• For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
• For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
• To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.

CREAMY SPINACH SALAD

Steps:

• In a small bowl, blend sour cream, dressing, salt and pepper.
• In a large bowl combine spinach, orange slices, cucumber and cheese.
• Pour sour cream mixture over greens and toss.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

CREAMY SPINACH AND BACON SALAD

Steps:

• Cook bacon until crisp and drain on paper towels.
• While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.

SPECIAL SPINACH SALAD

Steps:

• In a small bowl, whisk the oil, sugar, vinegar, sour cream and mustard. Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.