Spinach Salad Ii Recipes

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STRAWBERRY SPINACH SALAD



Strawberry Spinach Salad image

If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups lightly packed baby spinach
6 ounces strawberries (1 1/2 cups), hulled and thinly sliced
1/4 cups almonds (1 1/2 ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled

Steps:

  • Whisk together oil and vinegar in a large bowl. Season with salt and pepper. Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.

SPINACH SALAD II



Spinach Salad II image

This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.

Provided by Dee J

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 8

4 eggs
8 slices bacon
1 (10 ounce) package fresh spinach
1 small onion, chopped
6 tablespoons vegetable oil
3 tablespoons lemon juice
2 cloves garlic, minced
salt and pepper to taste

Steps:

  • Place eggs in a saucepan and cover 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 chop.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the eggs, bacon, spinach and onion.
  • In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

Nutrition Facts : Calories 359 calories, Carbohydrate 4.3 g, Cholesterol 149.4 mg, Fat 34.1 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 8.4 g, Sodium 395.2 mg, Sugar 1.1 g

SPINACH SALAD



Spinach Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 35

3 green onions
5 slices, thick cut bacon, minced
1/4 cup brown sugar
1 cup black strap porter or rasberry ale, recipes follows
Salt
Freshly ground black pepper
1/3 cup balsamic vinegar
5 to 6 cups baby spinach leaves, well washed and thoroughly dried
1/4 cup chunked and seeded cucumber
1/4 cup diced red bell pepper
1/4 cup crumbled Gorgonzola
8 pounds American II Row pale malt
1/4 pound120 L crystal malt
1/4 pound 60L crystal malt
1/2 pound Chocolate malt
1/2 pound Black Patent malt
1/2 pound Cara Pils malt
1/2 pound toasted II Row Pale malt
1/2 pound flaked wheat
2 teaspoons gypsum
4 ounces blackstrap molasses
1 1/3 ounces Cascade hops, divided
1 2/3 ounces Fuggles hops, divided
1/3 plus 1/2 ounce Kent Goldings hops
1 (2 3/4 ounces) American ale yeast (liquid)
8 pounds American II Row Pale malt
1/2 pound 60L Crystal malt
1/2 pound Cara Pils malt
1/2 ounce wheat
2 teaspoon gypsum
1/2 ounce Willamette hops
1 ounce Fuggles hops, divided
1/2 ounce Kent Goldings hops
1 (4-ounce package) California liquid ale yeast
5 pounds frozen red raspberries

Steps:

  • Slice onions into thin circles, using all of the white and 1/2 of the green. Saute onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes.
  • Add brown sugar and stir. When that is well blended into a lumpy sticky mess, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy.
  • Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
  • Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour hot dressing over the salad, toss, and serve immediately.
  • Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this.
  • In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly.
  • Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  • Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  • Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  • Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, add the molasses, and boil for a total of 15 minutes without any hops.
  • At 15 minutes add 2/3 ounce of Cascade hops; for bittering, continue to boil. After an additional 30 minutes add 1 ounce Fuggles hops; for flavor, continue to boil. After an additional 15 minutes add 1/2 ounce Cascade, 1/3 ounce Fuggles and 1/3 ounce Kent Goldings hops; also for flavor, continue to boil. Also add copper chilling coil to the boil at this time to sterilize it (standard home brewing equipment). After an additional 15 minutes add 1/2 ounce of Kent Goldings and 1/3 ounce of Fuggles hops; for aroma, and stir for a few seconds then switch off the heat.
  • Remove the pot containing the wort to the sink, attach a plastic tube to the faucet and another to the outflow of the copper coil, and run cold water through the coil immersed in the wort. This will cool down the wort in about 20 minutes to fermentation temperature, approximately 75 degrees F. You could chill the wort by placing it in an ice bath but this would take much longer.
  • Next, the wort is transferred into a sterilized fermenter. Shake the container to add air to the wort. Finally, the yeast is added to the fermenter, and an airlock is attached.
  • Yield: 5 gallons
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
  • Measure out all grains using a scale. Run the grain through a mill to crack the husk and release the starch; a supplier can do this. In a 6 to 10 gallon boiling pot, with screen in bottom, also known as a false bottom, add the gypsum to 2 1/2 gallons of water preheated to 168 degrees F. Pour crushed grains and wheat into the water and stir until mixed thoroughly. Cover the pot and let stand for about one hour periodically checking the to be sure it stays between 146 to 152 degrees F.
  • Have available another 6 to 10 gallon pot of water heated to 180 to 190 degrees F also on the stove, about 7 gallons worth.
  • Remove grain pots' cover, sparging [spraying], and gently sprinkle the hot water over the grain mixture until you get 2 to 3 inches of water on top of the mixture. Then attach a flexible tube to the outflow of the grain pot (masher) and turn the spigot on. This opens a valve that allows drainage of the sweet liquid (wort) from the bottom. Keep a steady stream of hot water sprinkling over the mixture while allowing a third pot to be filled with the drainage (this takes about 20 minutes).
  • Once you have collected about 6 1/2 gallons close the spigot and stop the sprinkling then place this pot on the stove. Bring to a boil (this takes about 25 to 30 minutes). Once brought to a boiling, start a timer, and boil for a total of 10 minutes without any hops.
  • Add Willamette hops and 1/2 ounce Fuggles hops; for bittering, continue to boil. After an additional 45 minutes add remaining Fuggles hops for flavor, add the copper chilling coil to sterilize it and continue to boil.
  • After an additional 14 minutes add Kent Goldings hops for aroma, stir, and immediately switch off the heat. Remove the pot containing the wort to the sink, attach one plastic tube to faucet and the copper inflow and another to the copper outflow, the other end runs into the sink, and turn on the cold water. Cool it down to fermentation temperature of 75-degrees F. This takes about 20 to 25 minutes.
  • Next, the wort is transferred into a 5 gallon sterilized fermenter. Shake the container to add air to the wort. Finally the yeast is added to the fermenter and an airlock is attached. This fermenter is allowed to stand for 1 week prior to the addition of the raspberries.
  • At the end of the week, take a large stockpot and add the raspberries and 1 to 2 quarts water. Bring ingredients to 140-degrees F. and allow to stay at this temperature for 30 minutes.
  • Set aside and let cool. Once cooled, add this into a 6 gallon sanitized fermenter through a sterilized funnel. Siphon the beer from the previous week into the same fermenter once the raspberries have cooled. If you do not let it cool, you could kill the yeast. Attach airlock and allow it to ferment an additional week.
  • At the end of the week siphon the beer off the raspberries into a third fermenter and allow to finish fermentation for 1 to 2 more weeks.
  • Yield: 5 gallons

SUPER SPINACH SALAD FOR TWO



Super Spinach Salad for Two image

Thanks to this recipe, an elegant salad is a cinch to make. Good-for-you spinach is the perfect backdrop for salty bacon bits and tangy balsamic vinaigrette. Mary Harris - Shively, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1-1/2 cups fresh baby spinach
3/4 cup sliced fresh mushrooms
1/2 hard-boiled large egg, chopped
4-1/2 teaspoons real bacon bits
2 tablespoons balsamic vinaigrette

Steps:

  • In a small salad bowl, combine the spinach, mushrooms, egg and bacon. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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