Warm Beef And Spinach Salad Recipes

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WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

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.

WARM BEAN AND SPINACH SALAD



Warm Bean and Spinach Salad image

This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 4

Number Of Ingredients 6

1 package (10 ounces) washed fresh spinach
1 can (15 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1 large red bell pepper, coarsely chopped (1 1/2 cups)
2/3 cup Italian dressing
1/4 teaspoon garlic pepper
1/2 cup shredded mozzarella cheese (2 ounces)

Steps:

  • Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
  • Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
  • Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg

WARM SPINACH SALAD



Warm Spinach Salad image

This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

2 garlic cloves, minced
1/4 cup olive oil
3 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (10 ounces each) fresh spinach, torn
hard-boiled large eggs and seasoned croutons, optional

Steps:

  • In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

SPINACH AND BEEF SALAD



Spinach and Beef Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces sirloin or filet mignon steak, cut into strips
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1 teaspoon minced garlic
Freshly ground pepper
8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
Salt
12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
4 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 to 3 teaspoons lemon pepper
Salt
4 tablespoons olive oil
Minced fresh herbs, such as dill, chives, basil, or a combination
*White cultivated mushrooms may be substituted and do not need to be cooked.

Steps:

  • In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
  • In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
  • For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

WARM BEEF AND SPINACH SALAD



Warm Beef and Spinach Salad image

Sliced beef and tasty onions top this simple spinach salad. The dressing is thick, hearty and tangy, and is just the thing to bring it all together. Plus, you can put it on the table in no time! -Linda Eggers, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup reduced-fat sour cream
2 tablespoons fat-free milk
1 tablespoon horseradish
1 tablespoon prepared mustard
SALAD:
1 small red onion, sliced and separated into rings
1 pound deli roast beef, cut into thin strips
1 package (6 ounces) fresh baby spinach
2 plum tomatoes, cut into 1/4-inch slices

Steps:

  • In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.

Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 733mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 1/2 tablespoons cooking oil
4 ounces slab bacon, trimmed of rind and finely diced
3/4 pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
1/4 pound fresh mushrooms, washed and sliced thin
1/3 cup thin-sliced red onion, separated into rings
4 tablespoons red wine vinegar
Freshly ground red pepper
1 hard-cooked egg yolk, crumbled

Steps:

  • Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
  • Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
  • Toss salad ingredients with the vinegar.
  • Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
  • Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

WARM SPINACH AND BASIL SALAD



Warm Spinach and Basil Salad image

Make and share this Warm Spinach and Basil Salad recipe from Food.com.

Provided by skat5762

Categories     Pork

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
salt and pepper
3/4 cup grated parmesan cheese

Steps:

  • Combine the spinach and basil in a large salad bowl.
  • Heat the olive oil in a skillet over medium heat.
  • Add the garlic and pine nuts; mix well.
  • Sauté until the pine nuts are brown.
  • Add the prosciutto; mix well.
  • Cook just until heated through, stirring constantly.
  • Pour over the spinach mixture, tossing to coat.
  • Season with the salt and pepper; sprinkle with the Parmesan cheese.

WARM BEEF SALAD ALA SAM



Warm Beef Salad Ala Sam image

My daughter Samantha made this the last time we visited, and I was very impressed! It's a very Aussie style of salad, as opposed to a Thai one, and NO coriander :) I think you could used a buttery lettuce instead of the spinach leaves, or a mixture of a few different greens. She doesnt use salt and pepper, but I put cracked pepper on the steaks before cooking.

Provided by mummamills

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 steaks (eye fillet, rib or sirloin type steaks)
60 g baby spinach leaves
1/2 large avocado, diced
2 medium washed potatoes (chats)
1 cup cherry tomatoes (or to taste)
oil (for frying) or butter (for frying)
cucumber (optional)
spring onion (optional)
2 teaspoons coarse grain mustard
2 teaspoons horseradish cream
1 teaspoon brown sugar
1 1/2 tablespoons white vinegar
1/3 cup cream

Steps:

  • boil or micro wave your potatoes (6 mins micro).
  • take out and allow to dry and cool a little.
  • slice thinly, or cube and fry in a little oil until crispy, tip onto paper towel to drain.
  • cook the steaks to desired doneness (anyway you like).
  • leave on a board for 5 minutes.
  • put all the dressing ingredients in a small saucepan.
  • arrange salad greens in your bowl.
  • heat the dressing till it thickens slightly.
  • take off the heat.
  • slice your steak, add to bowl with potato and dressing, toss lightly and serve.

Nutrition Facts : Calories 588.5, Fat 27.5, SaturatedFat 11.3, Cholesterol 123.2, Sodium 135.9, Carbohydrate 50.4, Fiber 10.4, Sugar 6.9, Protein 37.4

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