Quick Sweet Sour Spinach Salad Recipes

SWEET-SOUR SPINACH SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.

PERFECT SPINACH SALAD

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

EASY AND AWESOME SPINACH SALAD

Steps:

• Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool.
• Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad.
• In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

FRESH SPINACH SALAD

Steps:

• In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. 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.
• In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

SWEET AND SOUR SPINACH SALAD

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt.
• Gradually stir in water and vinegar until smooth.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Remove from heat.
• Gradually stir a small amount of hot dressing into beaten egg.
• Return all to the pan, stirring constantly.
• Bring to a gentle boil.
• Place spinach in a large salad bowl.
• Drizzle with warm dressing.
• Toss to coat.
• Top with the hard cooked eggs, bacon and onion.
• Serve immediately in chilled salad bowls.
• Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.

QUICK SWEET-SOUR SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.

SPINACH SALAD WITH SWEET VINAIGRETTE

Steps:

• In a small saucepan, add the eggs and a few pinches of salt. Cover the eggs with cold water and bring to a boil over medium heat. Remove the pan from the heat and cover with a lid for 10 minutes. Remove from water and cool in a bowl of iced water. Peel and set aside.
• In a large saute pan over medium heat, add the oil. Add the onions and bacon and saute until the bacon is crisp. Stir in the vinegar, mustard, sugar, black pepper and salt and cook for 1 minute. Set aside and keep warm.
• In a large serving bowl add the spinach, avocado and the lemon juice to keep avocado from turning brown. Season with salt and pepper, to taste. Cut the eggs into quarters and add to the bowl. Ladle desired amount of dressing on the salad and serve.

HOT AND SOUR SPINACH SALAD

Steps:

• Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
• Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.

SPINACH SALAD WITH SWEET AND SOUR DRESSING

Steps:

• Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
• Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
• In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
• Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.