SPRING SPINACH SALAD
My mom gave me this recipe. I make it often when strawberries are in season. The combination of greens and fruit surprises people. The clincher is the dressing - a hit every time I prepare it.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
SIMPLE LAYERED SPINACH SALAD
I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.
Nutrition Facts :
LAYERED SPINACH SALAD
Make and share this Layered Spinach Salad recipe from Food.com.
Provided by Divinemom5
Categories One Dish Meal
Time 3h15m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
- Combine salad dressing and mayonnaise.
- Spread over salad and top with cheese.
- Chill 2-3 hours .
SPRINGTIME SPINACH SALAD
Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!
Provided by OZAHIRU
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 17.5 g, Cholesterol 51.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 437.5 mg, Sugar 11.7 g
SPRINGTIME LAYERED SPINACH SALAD
I got this recipe at a company picnic in the Colorado Rockies years ago. I was impressed by the fact that it was a "make ahead" recipe, that it would last days in the refrigerator and was so light and fresh tasting ---- but, particularly, because it was such a nice accompaniment to the Brats and Ribs that were being grilled and were so rich and spicy. There are a lot of layered salads on "zaar" but none quite like this. This is an excellent salad and so easy to prepare ahead and take to a party!
Provided by kaslerma
Categories Spinach
Time P1DT1h
Yield 12-18 serving(s)
Number Of Ingredients 13
Steps:
- Wash, drain and tear lettuce and spinach into small pieces.
- In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
- Sprinkle with one teaspoon of sugar and salt and pepper to taste.
- "Frost" with 1/2 the dressing mixture.
- Repeat the layers and top with the Swiss Cheese.
- Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
- Note: salad stays fresh for 3 or more days when refrigerated properly.
Nutrition Facts : Calories 489.7, Fat 36, SaturatedFat 12.5, Cholesterol 132.4, Sodium 1187.5, Carbohydrate 20.3, Fiber 2.8, Sugar 6.1, Protein 22.2
STAY CRISP LAYER SALAD
Steps:
- Wash greens, break into bite size pieces. Layer ingredients in a large container that seals in the order given. After all ingredients are used, spread the dressing over salad as you would in icing a cake. Sprinkle with Parmesan cheese. Seal bowl and refrigerate the salad overnight.
- Mix all the ingredients together. To serve salad, toss dressing well through the other ingredients.
SPRINGTIME SPINACH SALAD WITH STRAWBERRIES
Mix up spinach, sugar snap peas and more for a tasty Springtime Spinach Salad with Strawberries! This lovely salad with strawberries can brighten any day.
Provided by My Food and Family
Categories Nuts
Time 15m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing in large bowl.
- Toss with dressing just before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
LAYERED SPRING SALAD
Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one knows what delicious surprises linger beneath the top layer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 5
Number Of Ingredients 22
Steps:
- Bring a large stockpot of salted water to a boil, and add asparagus. Cook until bright green and tender, 4 to 6 minutes. Remove asparagus from water, and transfer to a bowl of ice water to stop the cooking. Remove from ice water, drain, and set aside.
- Fill a large skillet with water, bring to a boil, and reduce to a gentle simmer. Carefully crack eggs, one at a time, into a small bowl, and then slide into simmering water. Poach eggs in simmering water. Using a skimmer, pull the whites over the yolks, until yolks are just set, 3 to 4 minutes. Remove eggs from the water with a skimmer, and transfer to a bowl of ice water to cool and stop cooking.
- Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add shallots, and cook until translucent, 2 to 3 minutes. Add morels, wine, chicken stock, and roasted garlic, if desired. Season to taste with salt. Cook until tender, about 5 minutes. Remove from pan, and reserve.
- Place radicchio leaves in a large, shallow bowl. Arrange prosciutto on top in a decorative pattern.
- Whisk balsamic vinegar, Dijon mustard, and remaining 2 tablespoons olive oil together in a small bowl. Season to taste with salt, pepper, and sugar. Drizzle vinaigrette over prosciutto.
- Sprinkle cilantro over top, and cover with baby greens. Arrange asparagus in five bunches on greens in a spokelike pattern. Top with chervil.
- Whisk together rice-wine vinegar and canola oil in a small bowl. Season to taste with salt and pepper. Drizzle vinaigrette over asparagus.
- Remove poached eggs one by one, blotting them on a piece of bread (the bread acts as a natural sponge), and place each egg between two bunches of asparagus. Discard bread. Top with the morels. Garnish each egg with a sprig of parsley. Serve immediately.
MAJESTIC LAYERED SPINACH SALAD
Discover what makes our Majestic Layered Spinach Salad so special. All your favorite salad fixings have a home in our Majestic Layered Spinach Salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 5h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Layer spinach, 1 cup cheese, mushrooms, onions and peas in 2-1/2-qt. bowl.
- Mix mayo, dill and sugar; spread over salad, completely covering top of salad. Refrigerate 5 hours.
- Top with remaining cheese and bacon before serving.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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