Warm Salad With Crisped Spinach And Quail Recipes

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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.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. baby spinach, pre-washed
1/4-lb. pancetta (Italian bacon) or regular bacon
1/4-lb. blue cheese (consult cheese monger)
small jar of capers
3 lemons, zested and juiced
2 shallots, minced
1-oz. extra-virgin olive oil (bright California oil works well)
1 tsp. white balsamic vinegar
1 tsp. sugar
salt and pepper to taste
1 cup toasted almonds

Steps:

  • Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4" x 1/4") the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.
  • Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately.

WARM SALAD WITH CRISPED SPINACH AND QUAIL



Warm Salad With Crisped Spinach And Quail image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 tablespoon balsamic vinegar
1 clove garlic, peeled and minced
3/4 teaspoon kosher salt
2 drops Tabasco sauce
1 tablespoon olive oil
Breasts from 4 quails
Kosher salt to taste
12 fresh basil leaves, chopped
1 quart of peanut oil, for deep frying
3/4 pound fresh spinach, stemmed, washed and dried well
Kosher salt to taste
4 cups mesclun
1/4 cup pine nuts, toasted

Steps:

  • To make the sauce, place the olive oil, cream, vinegar, garlic, salt and Tabasco in a saucepan over medium heat. Boil, lower the heat and simmer 3 minutes. Remove from heat, cover and set aside.
  • To make the quail, heat the olive oil in a medium skillet over medium-high heat. Add the quail and saute about 2 minutes per side. Remove from the skillet, season with salt, set aside and keep warm.
  • To make the spinach, heat the oil in a deep, heavy pot to 350 degrees. Carefully add the spinach (the grease will splatter) and fry until crisp, about 1 minute. Remove with tongs and drain on paper towels. Season with salt.
  • To assemble the salads, divide the mesclun among 4 plates. Top with the quail and sprinkle with the basil. Spoon the sauce over it all and garnish with the fried spinach and pine nuts. Serve immediately.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

Nutrition Facts : Calories 240 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 493 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 8 grams, Sugar 7 grams

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.

ROAST & MARINATED QUAIL WITH WARM SPRING VEGETABLE SALAD



Roast & marinated quail with warm spring vegetable salad image

This elegant, restaurant-style main course makes the most of seasonal spring vegetables

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 oven-ready quails (See tip at end of recipe)
1 tbsp olive oil
small knob of butter
10-12 asparagus spears
2 handfuls salad leaves (I use frisée)
2 tbsp clear honey
1 tsp English mustard
4 tbsp soy sauce
1 tbsp sherry vinegar
5 tbsp vegetable oil
3 tbsp sesame oil
2 tbsp crème fraîche
2 tbsp mascarpone
1 tbsp white wine vinegar
2 spring onions , finely sliced
1 tbsp olive oil
300g new potatoes , cooked, then peeled and halved

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
  • Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
  • For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
  • Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
  • Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
  • Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
  • Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.

Nutrition Facts : Calories 718 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.41 milligram of sodium

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 QUINOA, SPINACH, AND SHIITAKE SALAD



Warm Quinoa, Spinach, and Shiitake Salad image

The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 7

1/2 cup red-wine vinegar
1/3 cup olive oil
Coarse salt and ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1 1/2 cups quinoa
1 pound baby spinach
8 ounces feta cheese, crumbled

Steps:

  • Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.
  • Meanwhile, in a small saucepan, combine quinoa, 3 cups water, and 1 1/2 teaspoons salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.
  • Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta, and serve immediately.

WARM SPINACH AND CHORIZO SALAD



Warm Spinach and Chorizo Salad image

Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1/2 baguette, cut into 1/2-inch pieces
1 bunch spinach, trimmed and washed
1 teaspoon extra-virgin olive oil
1/2 pound dried chorizo, cut into 1/2-inch half moons
1/2 cup jarred chestnuts, coarsely chopped
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

Nutrition Facts : Calories 281 g, Fat 14 g, Fiber 5 g, Protein 12 g

WARM SPINACH SALAD



Warm Spinach Salad image

This recipe is courtesy of Splenda. It is a wonderful low-fat, no sugar, delicate spinach salad. The recipe calls for Turkey Bacon and I used 2 slices of regular bacon as well as reducing the amount of Splenda from 3 tablespoons to 2. Hope you enjoy!

Provided by PaulaG

Categories     Spinach

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 (7 ounce) bag Baby Spinach
1/2 cup fat free crouton
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons splenda sugar substitute
2 -3 slices turkey bacon
1/4 cup chopped sweet onion
2 cloves garlic, minced

Steps:

  • Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
  • Blend together vinegar, water, mustard and Splenda.
  • Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
  • Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
  • Add the vinegar mixture and simmer 1 minute.
  • Pour dressing over spinach, toss well.
  • Divide onto 4 chilled salad plates and sprinkle with croutons.
  • Serve immediately.

Nutrition Facts : Calories 83.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 6.3, Sodium 328.8, Carbohydrate 11.8, Fiber 2, Sugar 5.2, Protein 3.9

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.

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