Sweet And Sour Crunchy Spinach Salad Recipes

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CRUNCHY SPINACH SALAD



Crunchy Spinach Salad image

A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

2 quarts fresh torn spinach
1 can (16 ounces) bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

  • In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Nutrition Facts :

SWEET-SOUR SPINACH SALAD



Sweet-Sour Spinach Salad image

A tangy warm dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 11

1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground mustard
Dash salt
1/3 cup cold water
1/3 cup white vinegar
1 egg, lightly beaten
18 cups fresh spinach, torn
3 hard-boiled large eggs, sliced
1/2 pound sliced bacon, cooked and crumbled
4 red onion slices, separated into rings

Steps:

  • In a small saucepan, combine the sugar, flour, mustard and salt. Gradually stir in water and vinegar until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot dressing into beaten egg; return all to the pan, stirring constantly. Bring to a gentle boil., Place spinach in a large salad bowl. Drizzle with warm dressing; toss to coat. Top with the hard-boiled eggs, bacon and onion. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK SWEET-SOUR SPINACH SALAD



Quick Sweet-Sour Spinach Salad image

The tang of this salad from Judith Priglmeier rounds out any menu with a splash of color. "Quick and easy is often on my mealtime agenda, so this salad is perfect," she writes from Aitkin, Minnesota. "Plus, I can make if for a few or an entire crew!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) fresh spinach, torn
1/4 cup dried cranberries
1/4 cup chopped green onions
1/2 cup canola oil
1/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon celery seed

Steps:

  • In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts :

SWEET AND SOUR SPINACH JICAMA SALAD



Sweet and Sour Spinach Jicama Salad image

Really refreshing salad.

Provided by male

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 13

1 cup white sugar
¾ cup olive oil
⅔ cup distilled white vinegar
1 tablespoon onion juice
2 teaspoons prepared yellow mustard
2 teaspoons salt
1 teaspoon onion powder
1 (16 ounce) bag fresh spinach
1 jicama, peeled and diced
½ onion, thinly sliced
¼ cup bacon bits
¼ cup sesame seeds
¼ cup pine nuts

Steps:

  • Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  • Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  • Pour olive oil dressing over the salad; toss to combine.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 37 g, Cholesterol 2.5 mg, Fat 25.7 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 755.6 mg, Sugar 27.2 g

SWEET AND CRUNCHY GARDEN SALAD



Sweet and Crunchy Garden Salad image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup sliced or slivered almonds
1/2 cup sugar
1 head iceberg lettuce, rinsed
1 head romaine lettuce, rinsed
1 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon salt
Dash of black pepper
Dash of cayenne
3 green onion (scallion) tops, thinly sliced
One 22-ounce can mandarin oranges, drained and chilled

Steps:

  • Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
  • Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
  • Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
  • Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING



Crispy Noodle Salad with Sweet and Sour Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot, available in produce department
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper

Steps:

  • In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

SPINACH SALAD WITH SWEET AND SOUR DRESSING



Spinach Salad With Sweet and Sour Dressing image

One of my favorite salads. Creamy sweet-tart dressing clings easily to spinach, oranges, and red onions. I use baby spinach. You can use canned mandarin oranges, but I like the fresh oranges. Very colorful, great for a special occasion or everyday healthy treat. Everyone loves it. From Sunset Recipe Annual 1988 Edition.

Provided by Imagenie

Categories     Oranges

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs spinach, washed
2 large oranges
1/2 small red onion, thinly sliced
3 tablespoons sugar
1/4 cup cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 cup salad oil
salt

Steps:

  • Wrap spinach leaves in paper towels and chill to crisp, at least 1 hour or up to 1 day.
  • Peel oranges and remove the white membrane, then cut fruit segments from inner membranes. Separate onion slices into individual rings.
  • In a small bowl, mix sugar, vinegar, mustard, celery seed, and paprika until sugar dissolves. Add salad oil, whisking until dressing is the consistency of honey.
  • Combine spinach, oranges, and onion in a serving bowl. Pour dressing over salad, then mix lightly to coat, add salt to taste. Serve at once.

CRUNCHY SWEET AND SOUR SALAD



Crunchy Sweet and Sour Salad image

This is an absolutely wonderful salad for a dinner party - it is very aesthetically pleasing to look at (all green with brown crunchies) and you also make your own delicious, sweet and sour salad dressing to go with it. Please note: the dressing is included in the recipe list and it makes approx. 1-1/4 cup - the amount you will need for the salad. This recipe was adapted from a Junior League cookbook from Jackson, MS.

Provided by larchie

Categories     Salad Dressings

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup walnuts, chopped
1 (3 ounce) package ramen noodles, uncooked & broken (discard spice packet, just get normal size ramen noodles, i just put 3 oz down)
4 tablespoons unsalted butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed and chopped
1 bunch green onion, chopped
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup red wine vinegar
1 -1 1/2 teaspoon soy sauce

Steps:

  • Melt butter in skillet and brown walnuts & ramen noodles; cool on paper towels.
  • Combine browned noodles and walnuts with broccoli, lettuce, and onions in large serving bowl.
  • Whisk remaining four ingredients together in mixing bowl.
  • Dress salad when ready to serve.

Nutrition Facts : Calories 326.3, Fat 25, SaturatedFat 5.8, Cholesterol 12.2, Sodium 160, Carbohydrate 24.2, Fiber 4, Sugar 12.4, Protein 5.4

SWEET AND SOUR SPINACH SALAD



Sweet and Sour Spinach Salad image

A tangy warm bacon dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. Recipe adapted from original by Vikki Rebholz.

Provided by GREG IN SAN DIEGO

Categories     Salad Dressings

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground mustard
1 dash salt
1/3 cup cold water
1/3 cup white vinegar
1 egg, lightly beaten
18 cups fresh spinach, washed, spun dry, torn and chilled in advance
3 hard-boiled eggs, sliced
1/2 lb sliced bacon, cooked and crumbled
4 slices red onions

Steps:

  • In a small saucepan, combine the sugar, flour, mustard and salt.
  • Gradually stir in water and vinegar until smooth.
  • Bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from heat.
  • Gradually stir a small amount of hot dressing into beaten egg.
  • Return all to the pan, stirring constantly.
  • Bring to a gentle boil.
  • Place spinach in a large salad bowl.
  • Drizzle with warm dressing.
  • Toss to coat.
  • Top with the hard cooked eggs, bacon and onion.
  • Serve immediately in chilled salad bowls.
  • Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.

SWEET AND SOUR CRUNCHY SPINACH SALAD



Sweet and Sour Crunchy Spinach Salad image

This is a nice summer salad with a very unique blend of flavors and textures. I always serve the dressing on the side so that the salad doesn't get soggy, and you can prepare this hours ahead of time. Before serving, you may need to whisk the dressing to blend the vinegar and oil, or use a shaker. Yummy:)

Provided by Manda

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs fresh spinach, torn (I like to use baby spinach)
1 (14 ounce) can bean sprouts, drained
4 hard-boiled eggs, chopped
1 (8 ounce) can water chestnuts, roughly diced
1/4 cup celery, chopped
8 -10 slices bacon, cooked and crumbled
1 cup grape tomatoes (optional)
1/2 cup sugar
1/4 cup vinegar
1/3 cup ketchup
1 cup oil
1 teaspoon celery seed
salt and black pepper, to taste
1/4 teaspoon garlic powder
1 red onion, finely chopped

Steps:

  • Combine all salad ingredients and toss.
  • In seperate bowl, combine dressing ingredients, and whisk well.
  • Refrigerate until serving.
  • To serve, I offer the dressing on the side, with croutons and Parmesan cheese for topping (opt.) You could also offer shredded cheese, chow mein noodles, or any of your other favorite salad toppings.

Nutrition Facts : Calories 691.8, Fat 54.4, SaturatedFat 10.5, Cholesterol 161.9, Sodium 575.1, Carbohydrate 41.3, Fiber 6.1, Sugar 26.1, Protein 15.1

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