Dutch Spinach Salad Recipes

DUTCH SPINACH SALAD

Steps:

• In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to measure 3/4 cup; pour over bacon and grease. , Cook and stir until dressing thickness. Season to taste. Pour hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately.

SOUTHERN SPINACH SALAD

Steps:

• In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour. Let this mixture cool, then place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.
• Preheat oven to 325 degrees F.
• Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points underneath the broiler.
• While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans. Place 3 hot croutons on each plate.

MIRAVAL'S SPINACH SALAD

Steps:

• To make the salad, tear the spinach and radicchio into large pieces. Toss with the jicama, peppers, carrots and sun-dried tomato.
• To make the dressing, warm the honey in a saucepan over medium heat. Add the scallion, mushrooms, garlic and chilies. Bring to a boil, then lower heat and simmer, stirring constantly, for 2 to 3 minutes. Stir in the mustard, remove from heat and whisk in the vinegar. Season with black pepper. Toss with salad and serve at once.

SPINACH SALAD II

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the eggs, bacon, spinach and onion.
• In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

DUTCH CUCUMBER SALAD

Steps:

• Wash and peel cucumbers.
• Slice or cut in rounds as thin as possible cukes & onions.
• Place in bowl and cover with vinegar.
• Add 3-5 heaping tablespoons of sugar, Mix well.
• Chill and serve.
• This is better if you let it sit in the fridge covered overnight. Actually. if allowed to mellow for 2 or 3 days -- in a tightly sealed jar in the refrigerator -- JAR TURNED UPSIDE DOWN 1 day & turned right side up the next.

GERMAN SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
• In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).