Creamy Spinach Salad Recipes Recipe For Deviled

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SPINACH SALAD WITH CREAMY DRESSING



Spinach Salad With Creamy Dressing image

Make and share this Spinach Salad With Creamy Dressing recipe from Food.com.

Provided by Semra22

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fresh spinach leaves
1 cup fresh mushrooms, sliced
4 slices cooked and crumbled bacon
1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup plain yogurt
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon green onion, chopped
1 tablespoon fresh parsley, minced
1 -2 garlic clove, crushed
1/2 teaspoon Dijon mustard (optional)

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.

CREAMED SPINACH DEVILED EGGS



Creamed Spinach Deviled Eggs image

The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite.

Provided by Jonathan Melendez

Categories     Spinach

Time 30m

Yield 12 deviled eggs

Number Of Ingredients 10

1 tablespoon olive oil
1 small shallot, minced
1 garlic clove, minced
2 cups loosely packed baby spinach leaves, chopped
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
6 hard-boiled eggs, peeled, cooled and sliced in half
2 tablespoons crumbled feta cheese

Steps:

  • Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer.
  • Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper.
  • Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.

Nutrition Facts : Calories 89.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 105.8, Sodium 188.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.7, Protein 4.2

CREAMY SPINACH SALAD



Creamy Spinach Salad image

Make and share this Creamy Spinach Salad recipe from Food.com.

Provided by Marlene.

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup sour cream
1/4 cup creamy French dressing
1/8 teaspoon pepper
1/2 teaspoon salt
8 cups fresh spinach, torn
1 (11 ounce) can mandarin oranges, chilled and drained
1/2 medium cucumber, sliced
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 153.9, Fat 11.4, SaturatedFat 5.3, Cholesterol 21.2, Sodium 330.9, Carbohydrate 9, Fiber 1.5, Sugar 5.9, Protein 5.3

GREEN BEANS WITH CREAMY MUSHROOM SAUCE



Green Beans with Creamy Mushroom Sauce image

Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.

Provided by Laura Walsh

Categories     Green Bean Side Dishes

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
  • Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
  • For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
  • Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg

SPECIAL SPINACH SALAD



Special Spinach Salad image

I always get compliments when I serve this refreshing salad during the holidays. The creamy dressing is perfect with the colorful cranberries and crunchy nuts. -Laurene Hunsicker, Canton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons sour cream
1/2 teaspoon ground mustard
1 package (6 ounces) fresh baby spinach
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries

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.

Nutrition Facts : Calories 364 calories, Fat 28g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 38mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein.

SPINACH DEVILED EGGS



Spinach Deviled Eggs image

Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. -Dorothy Sander of Evansville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 9

12 hard-boiled large eggs
1/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons butter, softened
1 tablespoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
4 bacon strips, cooked and crumbled
1/2 cup frozen chopped spinach, thawed and squeezed dry

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, vinegar, butter, sugar, pepper and salt; mix well. Stir in bacon and spinach. Stuff or pipe into egg whites. Refrigerate until serving.

Nutrition Facts : Calories 146 calories, Fat 12g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 194mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

CREAMY DEVILED EGG SALAD



Creamy Deviled Egg Salad image

A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.

Provided by Michael Flagler

Categories     Egg Salad

Time 40m

Yield 6

Number Of Ingredients 5

2 ½ cups creamy salad dressing (such as Miracle Whip®)
¾ cup prepared yellow mustard
¼ cup white sugar
2 tablespoons white vinegar
12 hard-boiled eggs, peeled and cut into 1/4-inch slices

Steps:

  • Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g

CREAMY CHEDDAR AND SPINACH CASSEROLE



Creamy Cheddar and Spinach Casserole image

Broccoli or spinach casserole.

Provided by Teresa

Time 1h5m

Yield 10

Number Of Ingredients 15

butter-flavored cooking spray
3 tablespoons butter
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup grated sharp Cheddar cheese
1 cup mayonnaise
2 large eggs
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons lemon juice
½ teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
  • Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
  • Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
  • Bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 10.9 g, Cholesterol 72.8 mg, Fat 30.4 g, Fiber 2.2 g, Protein 7.9 g, SaturatedFat 9.5 g, Sodium 644.7 mg, Sugar 2.1 g

SPINACH SALAD WITH CREAMY MAPLE DRESSING



Spinach Salad With Creamy Maple Dressing image

Do you love the taste of maple?? Where here is another recipe where you get that flavor in a subtle way, and it makes the salad taste so delicious - Have a good time with it -

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

9 cups baby spinach leaves
3 cups sliced fresh mushrooms
1/4 cup pine nuts, toasted
1/3 cup classic herb salad dressing
1/3 cup mayonnaise
1/4 cup pure maple syrup

Steps:

  • Place 3/4 cup spinach on each of 12 individual plates. Top each with 1/4 cup mushrooms and 1 teaspoons pinenuts.
  • Beat dressing, mayo and syrup with wire whisk until well blended.
  • Drizzle 1 tablespoon of the dressing over each salad just before serving.
  • To serve this salad family style, simply layer spinach and mushrooms in a large glass bowl. Drizzle with the dressing and sprinkle with pine nuts just before serving.

Nutrition Facts : Calories 70.9, Fat 4.3, SaturatedFat 0.5, Cholesterol 1.7, Sodium 65.7, Carbohydrate 7.8, Fiber 0.8, Sugar 4.9, Protein 1.6

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