WARM SPINACH SALAD
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
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
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
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
Provided by Molly O'Neill
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 15
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
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
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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
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
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
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
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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- Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
- Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
- Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
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