Millet With Baby Spinach Side Dish Or Warm Salad Recipes

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BABY SPINACH SALAD



Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups baby spinach leaves
1 can mandarin oranges, drained
2 tablespoons sliced almonds
4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing

Steps:

  • Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

THE BEST SPINACH SALAD



The Best Spinach Salad image

Everyone LOVES this salad.

Provided by sweet alice

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14

4 slices bacon
¾ pound fresh spinach
2 hard-cooked eggs, sliced
2 tablespoons sweet onion, chopped
2 tablespoons chopped raw almonds
1 tablespoon raw sunflower seeds
½ cup vegetable oil
½ cup ketchup
¼ cup cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Layer spinach, bacon, eggs, and onion in a large bowl. Sprinkle with almonds and sunflower seeds. Whisk vegetable oil, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, salt, and black pepper in a bowl; pour over spinach mixture and toss. Serve immediately.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 20.6 g, Cholesterol 115.9 mg, Fat 37 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.9 g, Sodium 1266.7 mg, Sugar 15 g

WILTED SPINACH SALAD



Wilted Spinach Salad image

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Provided by CHPBD

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 8

6 eggs
1 pound bacon
2 bunches fresh spinach, rinsed and dried
4 green onions, thinly sliced
2 eggs
¼ cup white sugar
¼ cup white vinegar
¼ cup red wine vinegar

Steps:

  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, 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, reserving approximately 1/2 cup of drippings in the skillet.
  • In a large bowl, toss together the spinach and green onions.
  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 11.1 g, Cholesterol 206.5 mg, Fat 13.1 g, Fiber 2.1 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 568.6 mg, Sugar 7.2 g

MILLET WITH BABY SPINACH- SIDE DISH OR WARM SALAD



Millet With Baby Spinach- Side Dish or Warm Salad image

A nice change to having rice or potatoes. Serve as a vegetable side or warm salad. For a gluten-free diet use a suitable stock (I use Massell brand)

Provided by Jubes

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

200 g millet
1 cup water
2 1/2 cups vegetable stock
50 g dried apricots, finely chopped
60 g sliced almonds
250 g baby spinach leaves
1/2 lemon, juiced
salt and pepper

Steps:

  • Place the millet, dried apricots, water and stock in a large saucepan. Bring to the boil, reduce heat to a slow simmer. SImmer 15 to 20 minutes or until the liquid has been absorbed and the millet is tender.
  • Meanwhile, using a dry pan, toast the flaked almonds until lightly golden and fragrant. Set aside.
  • Add the spinach and lemon juice to the millet and season with salt and freshly ground pepper (depending on the stock used, you may not need to add any salt). Cover the pan and cook on a very low heat for a few minutes to wilt the spinach.
  • Serve scattered with the flaked almonds over the top as garnish.

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