The Baby Spinach Salad At Hotstix Pub Recipes

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BABY SPINACH SALAD



Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 4

6 cups baby spinach leaves
1 can mandarin oranges, drained
2 tablespoons sliced almonds
4 tablespoons bottled sweet Vidalia onion dressing (recommended: Newman's Own) or any vinaigrette dressing

Steps:

  • Place baby spinach in a large bowl and top with mandarin oranges and slivered almonds. Toss baby spinach salad with bottled dressing.

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE



Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette image

Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette that coats the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
  • Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
  • About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 458 g

BABY SPINACH SALAD WITH TOMATO AND MOZZARELLA



Baby Spinach Salad with Tomato and Mozzarella image

Fresh herbs really bring out the flavor of this refreshing and satisfying salad.

Provided by Allrecipes Member

Yield 2

Number Of Ingredients 8

5 ounces baby spinach leaves
1 beefsteak tomato, cut thinly crosswise
½ cup fresh basil leaves, cut into thin strips
¼ pound part-skim mozzarella, diced
2 teaspoons fresh oregano, chopped fine
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 pinch kosher salt and ground black pepper to taste

Steps:

  • Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 7.8 g, Cholesterol 36.3 mg, Fat 23 g, Fiber 2.4 g, Protein 16.7 g, SaturatedFat 7.7 g, Sodium 611.7 mg, Sugar 3.3 g

BABY SPINACH & BACON BISTRO SALAD



Baby spinach & bacon bistro salad image

This simple French-style salad makes a wonderful light lunch

Provided by Barney Desmazery

Categories     Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 11

140g fine green bean
4 tbsp olive oil
6 rashers smoked streaky bacon , chopped into small pieces
2 thick slices crustless white bread , cut into cubes
200g mushroom , sliced
1 avocado , halved and sliced
250g baby spinach
1 small garlic clove , crushed
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Steps:

  • Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
  • Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

Nutrition Facts : Calories 395 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.51 milligram of sodium

BABY SPINACH BISTRO SALAD



Baby spinach bistro salad image

This easily adaptable salad can be tweaked to suit your guests' taste

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 11

3 tbsp olive oil
1 garlic clove , peeled but left whole
8 rashers smoked back bacon , chopped into large pieces
1 small baguette loaf (about 125g), cut into bite sized pieces
4 eggs
200g pack fine French bean , trimmed
140g mild blue cheese , crumbled into chunks
200g bag baby spinach , washed if necessary
2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp extra-virgin olive oil

Steps:

  • For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
  • Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
  • While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
  • To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

Nutrition Facts : Calories 654 calories, Fat 52 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 4.65 milligram of sodium

THE BABY SPINACH SALAD AT HOTSTIX PUB



The Baby Spinach Salad at Hotstix Pub image

This is a popular lunch dish at a local hole-in-the-wall! You sit on the wooden balcony, see the ocean through the dunes, smell the briny air, and just relax with a glass or two of chilled white wine ...

Provided by Zurie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon superfine sugar (caster sugar)
6 tablespoons extra virgin olive oil
2 tablespoons olive oil (or canola oil)
1/2 lb bacon (streaky bacon, not lean, chopped into large pieces, 250g)
2 garlic cloves (peeled and chopped)
1 small baguette (or use ordinary bread)
4 eggs (preferably jumbo organic eggs)
14 ounces fine green beans (200g) or 14 ounces any young green beans (200g)
5 ounces blue cheese, crumbled into chunks (your choice, about 140g)
14 ounces Baby Spinach (pillow packs, washed and ready-to-use, 200g)
3 1/2 ounces grape tomatoes (plum tomatoes, 100g, red-ripe)
salt (preferably flaky sea salt like Maldon)
black pepper

Steps:

  • Beat the ingredients for the dressing together, adding some coarse black pepper. Beat until it sort of emulsifies.
  • Heat the oil in a roomy skillet over a good heat, and add the bacon. Cut the baguette (nicer than plain bread) into slices, and then into chunks, and add to the pan with the garlic. Stir and let fry. Add more oil if necessary. You want crisp bacon and fried bread -- this might take about 15 minutes.
  • While that is going on, put on the eggs to boil -- about 8 minutes.
  • Cook the beans in a little water until they turn bright green and are still crunchy. Drain and let cold water run over them briefly. Set in a draught to cool along with the eggs.
  • Rinse and dry the tomatoes. If they are large-ish, halve them: if small, keep whole.
  • To serve: You need a large bowl. Put in the baby spinach. Add everything except the eggs, and with clean hands, lightly mix.
  • Divide the salad between 4 plates. Peel and halve the eggs and put two halves on each salad heap.
  • Drizzle over the dressing (beat first if it separated). Season lightly with sea salt flakes and some black pepper.
  • Serve with extra bread rolls and cold white wine.

Nutrition Facts : Calories 969.5, Fat 70.5, SaturatedFat 21, Cholesterol 276.7, Sodium 1598.8, Carbohydrate 54.3, Fiber 8.1, Sugar 5.8, Protein 31.8

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Top Asked Questions

What do you put in Your Baby Spinach salad?
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What is in baby spinach harvest salad with a lemon shallot vinaigrette?
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What is spinach salad?
Spinach is topped with peppers, mushrooms and steak in this recipe. A spinach salad that makes everyone love spinach! Great salad with chicken, avocado, and goat cheese. I made this because of my husband.
How do you make spinach salad with olives?
Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice. Season the salad with sea salt and freshly ground black pepper. “Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.”

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