Spinach Bacon Haloumi Salad Recipes

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SPINACH & BACON HALOUMI SALAD



Spinach & Bacon Haloumi Salad image

Haloumi is a firm, salty Greek cheese. You can use salami or ham instead of bacon, if you like. This salad is great served with grilled Turkish Pide, or beef sausages. From the January 2009 issue of "recipes +" magazine.

Provided by Sara 76

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

250 g shortcut bacon, cut into short strips
180 g halloumi cheese, sliced
100 g Baby Spinach
1 small red onion, halved and thinly sliced
1/2 cup sun-dried tomato, drained (reserve the oil)
1/2 cup kalamata olive, pitted and sliced
2 tablespoons olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons capers, chopped
1 long red chili, finely chopped

Steps:

  • Heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes, or until brown. Transfer to paper towel to drain.
  • Reheat pan; add haloumi. Cook for 1 minute each side or until golden brown. Remove from heat.
  • Place spinach, onion, bacon, tomato, olives and haloumi in a large bowl. Whisk reserved oil, olive oil, garlic, juice, capers and chilli in a small jug.
  • Drizzle dressing over bowl of salad; toss to combine. Serve at once with grilled pide or sausages.

SPINACH SALAD WITH BACON DRESSING



Spinach Salad with Bacon Dressing image

This tangy dressing, enriched with flavorful bacon drippings, is great over any hearty green but is especially tasty with sweet spinach. Add grilled chicken or salmon and call it a meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 strips bacon
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped capers
1 teaspoon whole-grain mustard
1 hard-boiled egg, finely chopped
1 tablespoon finely minced fresh chives
1 tablespoon finely chopped fresh parsley
5 ounces baby spinach leaves (about 8 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Cook the bacon in a large skillet over medium heat, turning once, until very crisp, 7 to 9 minutes. Transfer the bacon to a paper towel-lined plate. Spoon up 1 tablespoon of the remaining drippings and add them to a small measuring cup along with the olive oil.
  • Whisk together the vinegar, capers, mustard, egg and oil mixture in a large salad bowl. Stir in the chives and parsley. Add the spinach to the bowl and toss to coat. Finely chop the reserved bacon and sprinkle over the top of the salad. Season to taste.

HALOUMI AND MUSHROOM SALAD



Haloumi and Mushroom Salad image

An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.

Provided by Kiwi Kathy

Categories     Greens

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

24 mushrooms, white button
3 tablespoons vegetable oil
salt
white pepper
2 tablespoons pine nuts
100 g cheese, haloumi
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil
pepper, freshly ground
salad greens, washed dried and torn into pieces

Steps:

  • Set oven to 180°C Cut off and discard a sliver from two sides of each mushroom to ensure even slices later on.
  • Wipe the caps clean with a damp paper towel, brush with oil and season lightly.
  • Cook in the oven, cap side up for 10 minutes then turn over and cook for another 5 minutes. Cut into 1/2 cm slices.
  • Meanwhile, heat a frying pan and cook the pinenuts, tossing, until they just begin to colour. Take care becasue they burn easily. Put aside.
  • Heat 1 tbsp of oil in the pan, slice the haloumi and cook for a minute or so on each side, or until it turns a patchy golden brown.
  • Shake the lemon juice, Extra Virgin Olive Oil and seasonings in a screwtop jar, then toss the dressing with the salad greens, keeping a little bit back.
  • To serve, arrange the salad greens on plates and top with the mushrooms and cheese slices.
  • Drizzle with the reserved dressing and scatter with the pinenuts.

SPINACH & HALLOUMI SALAD



Spinach & halloumi salad image

Try this tasty spinach and halloumi salad as a light main or starter. It contains just four ingredients so is super simple to make, and it's super speedy too

Provided by Miriam Nice

Categories     Dinner, Lunch, Starter

Number Of Ingredients 4

250g halloumi cheese
200g bag spinach
2 large oranges
1 bunch mint , leaves only

Steps:

  • Slice the halloumi and griddle for 3-4 mins each side until charred, then set aside. Tip the spinach and half the mint onto a large platter. Segment the oranges and pour any orange juice from the chopping board into a bowl, and squeeze the pith to get juices from there too. Scatter the orange pieces over the spinach. Chop the remaining mint and mix with the orange juice, 2 tbsp olive oil and some seasoning. Place the halloumi slices on top of the salad and pour the dressing over. Serve with warm flatbreads.

Nutrition Facts : Calories 297 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

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