SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
SPINACH AND MUSHROOM SALAD
This salad has a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Provided by MONIQUET
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely 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 cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 7.5 g, Cholesterol 102.9 mg, Fat 6.8 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 625.3 mg, Sugar 3.2 g
SPINACH MUSHROOM SALAD
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.
Nutrition Facts :
WARM SPINACH SALAD WITH SOY VINAIGRETTE
For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.
SPINACH AND MUSHROOM SALAD WITH CITRUS VINAIGRETTE
This salad has the regular ingredients you would expect to find in a spinach salad, but the dressing makes it extraordinary.
Provided by Marie
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all dressing ingredients together and refrigerate for flavors to develop.
- Add mushrooms to dressing and toss to coat.
- Refrigerate mushroom mixture for at least 30 minutes.
- Just before serving, place spinach in a salad bowl with tomatoes and onions; add mushroom mixture and toss together.
- Top with crumbled bacon.
Nutrition Facts : Calories 199.2, Fat 19.1, SaturatedFat 4, Cholesterol 10.3, Sodium 250.7, Carbohydrate 4.6, Fiber 1.3, Sugar 1, Protein 3.7
SPINACH AND CITRUS SALAD
Steps:
- In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid. Add spinach and toss. Divide dressed spinach onto chilled salad plates. Divide citrus salad among plates and garnish with crumbled goat cheese.
SPINACH AND MUSHROOMS SALAD WITH ORANGE VINAIGRETTE
Steps:
- In a small bowl whisk together the zest, the juices, the mustard, and the salt, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the spinach and the mushrooms with the dressing.
SPINACH & MUSHROOM SALAD
Nice refreshing salad, Very low calorie. Eye appealing. Use with Recipe #16611, Lemon-Yogurt Vinaigrette. A variation on this recipe is to use Fresh Spring Greens in place of the spinach and a raspberry vinaigrette
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Tear or cut the spinach leaves into small pieces.
- Toss the mushrooms with the lemon juice.
- Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
- Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
Nutrition Facts : Calories 16.4, Fat 0.3, Sodium 32.1, Carbohydrate 2.6, Fiber 1.2, Sugar 0.7, Protein 2.1
SPINACH CITRUS SALAD
This salad tastes as good as it looks. The dressing is very easy to prepare in a jar.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, combine the spinach, oranges, grapefruit and onion., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 4g fiber), Protein 3g protein.
SPINACH AND MUSHROOM SALAD
Enjoy a tasty, Healthy Living Spinach and Mushroom Salad in just 10 minutes! For something extra, add some bacon pieces to our Spinach and Mushroom Salad.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss spinach leaves with mushrooms and onions in large salad bowl; set aside.
- Mix dressing and walnuts in microwavable measuring cup. Microwave on HIGH 30 seconds or until warmed; stir.
- Pour over spinach mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SPINACH SALAD WITH MUSHROOMS AND HIBISCUS FLOWER VINAIGRETTE
Provided by Joan Nathan
Categories quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
- Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
- For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 30 grams, Carbohydrate 10 grams, Fat 35 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH SALAD WITH CITRUS VINAIGRETTE
Steps:
- Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
- Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
- Note
- To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.
SPINACH SALAD WITH CURRY VINAIGRETTE
This is a French-style spinach salad that should satisfy even the meat-lovers at the table. Features bacon lardons, which are simply crouton-size pieces of slab bacon, fried until crisp on the outside and chewy on the inside.
Provided by JENNIFERT
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 5.2 g, Cholesterol 12.9 mg, Fat 29.5 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 269.8 mg, Sugar 0.9 g
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