Spam A Licious Not So Caesar Salad Recipes

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SPAM™-A-LICIOUS NOT-SO-CAESAR SALAD



Spam™-a-licious Not-So-Caesar Salad image

My partner and I invented this recipe by accident one afternoon, when we thought there was 'no food left'! Don't underestimate the Spam™ - although it's average uncooked, when cooked it is almost undistinguishable from crispy bacon. Give it a try!

Provided by Jemma

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 12

1 (12 ounce) container Spam™ luncheon meat, diced
¾ cup button mushrooms, chopped
½ head red leaf lettuce, rinsed and torn
1 cup baby spinach leaves
2 eggs
½ cup crumbled feta cheese
1 tablespoon finely grated Parmesan cheese
1 tablespoon finely chopped salted peanuts
4 tablespoons chopped dill
8 anchovy fillets
4 tablespoons Ranch dressing
1 cup croutons, purchased or homemade

Steps:

  • Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
  • Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

Nutrition Facts : Calories 1061.5 calories, Carbohydrate 25.6 g, Cholesterol 383.6 mg, Fat 85.4 g, Fiber 2.9 g, Protein 49 g, SaturatedFat 31.3 g, Sodium 4161.8 mg, Sugar 5.5 g

SPAM™-A-LICIOUS NOT-SO-CAESAR SALAD



Spam™-a-licious Not-So-Caesar Salad image

My partner and I invented this recipe by accident one afternoon, when we thought there was 'no food left'! Don't underestimate the Spam™ - although it's average uncooked, when cooked it is almost undistinguishable from crispy bacon. Give it a try!

Provided by Jemma

Categories     Spinach Salad

Time 35m

Yield 2

Number Of Ingredients 12

1 (12 ounce) container Spam™ luncheon meat, diced
¾ cup button mushrooms, chopped
½ head red leaf lettuce, rinsed and torn
1 cup baby spinach leaves
2 eggs
½ cup crumbled feta cheese
1 tablespoon finely grated Parmesan cheese
1 tablespoon finely chopped salted peanuts
4 tablespoons chopped dill
8 anchovy fillets
4 tablespoons Ranch dressing
1 cup croutons, purchased or homemade

Steps:

  • Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
  • Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

Nutrition Facts : Calories 1061.5 calories, Carbohydrate 25.6 g, Cholesterol 383.6 mg, Fat 85.4 g, Fiber 2.9 g, Protein 49 g, SaturatedFat 31.3 g, Sodium 4161.8 mg, Sugar 5.5 g

CLASSIC CAESAR SALAD



Classic Caesar Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic
3 anchovies (I prefer white), plus more for serving
1/2 teaspoon kosher salt
2 large egg yolks
Juice of 2 lemons
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
1/4 cup freshly grated Parmesan, plus shaved for serving
10 turns freshly cracked black pepper
3 romaine hearts, leaves separated

Steps:

  • Stick the garlic onto the tines of a fork. Rub the garlic all over the inside of the large bowl that you will use to make your dressing, thoroughly coating. Set aside the garlic clove for another use.
  • Add the anchovies and salt to the large bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire and vigorously mix with the fork. Stream in the olive oil while whisking. Mix in the Parmesan and pepper.
  • Add the romaine leaves to the dressing and mix to coat the leaves. Divide the lettuce onto 4 plates, then garnish with shaved Parmesan and additional anchovies.

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