Spinachspringgreenssalad Recipes

SPRING SPINACH SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Just before serving, combine spinach, strawberries, pecans and onion in a large salad bowl. Add dressing and toss to coat.

SPRINGTIME SPINACH SALAD

Steps:

• Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
• Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
• In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
• In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

QUICK SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

SPINACH SALAD WITH GARLIC DRESSING

Steps:

• In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
• In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
• Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.

SAUTEED SPINACH WITH GOLDEN RAISINS

Steps:

• In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
• Stir in raisins. Season with salt and pepper.

SPRING STRAWBERRY SPINACH SALAD

Steps:

• In a large bowl, mix the spinach and strawberries.
• In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

SPINACH GREENS

Steps:

• In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. Add greens to drippings; cook, stirring constantly, just until wilted. Stir in the sugar and salt. Crumble bacon and stir into greens. Serve immediately.

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

SAUTEED FRESH SPINACH

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add garlic; saute until it just begins to take on color, about 30 seconds. Add spinach, and toss well, coating with oil.
• Cook the spinach, tossing frequently, until the leaves turn bright green and have slightly wilted, about 2 minutes. Season spinach with salt, and drizzle the balsamic vinegar over the spinach; serve immediately.

GRANDMA'S SPINACH SALAD

Steps:

• Whisk first 4 ingredients until sugar is dissolved., In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon.

SPINACH SAUTE

Steps:

• Bring the water to a boil in a skillet over medium heat. Add spinach all at once, and reduce heat slightly. Cover, and let cook for about 3 minutes, or until spinach is not quite tender.
• Stir in the cream cheese and lemon juice, and season with salt. Cook, stirring, until the cream cheese is melted and well blended. Serve immediately.